A review on food safety and food hygiene studies in Ghana

OpenAIRE

Ababio, P. F.; Lovatt, P.

2015-01-01

Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food born...

Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri

Energy Technology Data Exchange (ETDEWEB)

Seki, T [Niigata Enginering Co., Ltd., Tokyo (Japan)

2000-11-01

New foods hygiene management system HACCP(Hazard Analysis and Critical Control Point) was explained, which prevents food poisoning. Followings are described; (1) Outline of HACCP, (2) History of HAPPC, (3) Process to perform HACCP, (4) Infrastructure for HACCP, (5) How to promote HACCP, (6) Certification system in Japan. HACCP secures the safety in foods hygiene by making rules of Critical Control Points (CCP) on foods hygiene and by administrating strictly their performance. Details of works, frequency and person in charge of the work and methods to confirm and record the work are prescribed in PP (Prerequisite Program) and SSOP (Sanitation Standard Operation Procedure). (NEDO)

Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

Science.gov (United States)

Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

2011-01-01

Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

Hygiene factors associated with childhood food allergy and asthma.

Science.gov (United States)

Gupta, Ruchi S; Singh, Anne Marie; Walkner, Madeline; Caruso, Deanna; Bryce, Paul J; Wang, Xiaobin; Pongracic, Jacqueline A; Smith, Bridget M

2016-11-01

Childhood food allergy and asthma rates are increasing. The hygiene hypothesis has been proposed as an explanation for the increased incidence of allergic disease. To describe the association of childhood food allergy and asthma with hygiene factors, such as the number of siblings, antibiotic use, infection history, pet exposure, child care exposure, and maternalchild factors. Children ages 021 years old (N = 1359) were recruited for a cross-sectional family-based study, including children with food allergy and children without food allergy, and their siblings. We assessed the associations between childhood food allergy and asthma with hygiene factors. Of the 1359 children, 832 (61.2%) had food allergy, and 406 (30%) had asthma. In the adjusted analysis, the prevalence of food allergy was increased if there was a history of skin infection (prevalence ratio [RRR] 1.12 [95% confidence interval {CI}, 1.011.24]) or eczema (RRR 1.89 [95% CI, 1.702.10]). The prevalence of asthma was increased with a history of respiratory syncytial virus infection (RRR 1.60 [95% CI, 1.341.90]) or eczema (RRR 1.54 [95% CI, 1.271.86]). A greater number of siblings were associated with a decreased prevalence of food allergy (RRR 0.79 [95% CI, 0.750.84]) and asthma (RRR 0.82 [95% CI, 0.740.91]). Our findings supported the accumulating evidence of an association between skin infections and eczema with food allergy. Because these results could be subject to recall bias, additional prospective studies are needed to substantiate these findings.

Food hygiene, deprivation, types of premises and rates of gastrointestinal illnesses in the UK.

Science.gov (United States)

Collins, Brendan

2015-01-01

To understand more about the relationship between economic deprivation, types of premises, food hygiene scores and rates of gastrointestinal illness in the UK. Data were extracted from the UK Food Standards Agency for about 300 000 UK premises which had hygiene scores based on visits from local authority food safety officers. These scores were analysed by type of premises, deprivation and local authority. Local authority-level average scores were mapped and compared with rates of laboratory-detected gastrointestinal illness from the Health Protection Agency. UK. UK premises (n 311 458) from 341 local authority areas that sell or produce food. There was a modest but statistically significant relationship between average food hygiene score and deprivation, which was caused by deprived areas having more of the categories of premises with significantly lower hygiene scores; these were pub/club (n 40 525), restaurant/café/canteen (n 73 052), small retailer (n 42 932) and takeaway (n 36 708). No relationship was established between local authority average food hygiene scores and rates of laboratory-detected gastrointestinal illness; however, this result does not preclude a relationship between food hygiene and rates of gastrointestinal illnesses, as laboratory-detected illness rates make up only a small proportion of actual rates of illness in the community. Certain types of UK premises are more likely to have low hygiene scores, which means that they should be targeted more for enforcement. These types of premises are more prevalent in the most economically deprived areas.

The prospect of food irradiation and the contribution of radiation chemistry to enact the hygienic safety standard of irradiated foods

International Nuclear Information System (INIS)

Wu Jilan; Yuan Rongyao

1986-01-01

Now, it is said that we are at the dawn of food irradiation application both nationally and internationally. However, referring to the acceptability of customers the labeling of irradiated foods has been a nightmare to the food processors. On the other hand the recommended international standard has the shortcomings of thinking in absolute terms. In this paper a proposal which puts special emphasis on enacting hygienic safety standard of individual irradiated food is recommended. The hygienic safety standard of the irradiated food may be classified in three classes: 1) its hygienic safety standard is similar to that of common food; 2) the maximum permissible quantities of harmful compounds induced by radiation must be controlled; and 3) the quantity of unique radiolysis products may by dutermined. Radiation chemistry plays an important role in enacting the hygienic safety standard of irradiated foods. For international cooperation in this field some suggestions are made

Socio-demographic Characteristics and Food Hygiene Level Assessment of Food Handlers in Cafeterias around a Federal University in Nigeria

OpenAIRE

C. E. Aruwa; A. J. Akindusoye; S. I. Awala

2017-01-01

Background and Objective: Globally, food hygiene/food borne illnesses remain subjects of great concern. This study sought to assess the knowledge, attitude and practice of food hygiene; and to determine the types, prevalence and load of microbial isolates among food handlers’ in cafeterias around a University in South-Western Nigeria. It also highlighted the socio-demographic characteristics of food handlers/respondents. Study Design: A cross sectional descriptive design was used, followe...

Listening to food workers: Factors that impact proper health and hygiene practice in food service.

Science.gov (United States)

Clayton, Megan L; Clegg Smith, Katherine; Neff, Roni A; Pollack, Keshia M; Ensminger, Margaret

2015-01-01

Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. To investigate food workers' perceptions of factors that impact proper food safety practice. Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior. Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies. Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.

Evaluation of Two Methods in Food Hygiene

OpenAIRE

Rodrigues, Diandra Graciela; Centro Universitário de Votuporanga - UNIFEV; Silva, Nayara Bessa Martins da; Centro Universitário de Votuporanga - UNIFEV; Rezende, Catia; Centro Universitário de Votuporanga - UNIFEV; Jacobucci, Helaine Beatriz; Centro Universitário de Votuporanga - UNIFEV; Fontana, Eloni Aparecida; Centro Universitário de Votuporanga - UNIFEV

2011-01-01

Microorganisms in food may be a risk to human health. Pathogenic microorganisms reach food by several routes, always indicating poor hygiene during production, storage, processing, distribution and handling at the household level. Current analysis investigates two techniques (water and soap and sodium hypochlorite) used in washing fruits and vegetables to remove fecal or total coliforms. Samples of grape, pear, apple, guava, tomato and lettuces were obtained from commercial establishments in ...

Radiation-Hygienic control of animal food in 1996

International Nuclear Information System (INIS)

Vicentijevic, M.; Vukovic, D.; Mitrovic, R.

1997-01-01

Radiation-hygienic control of animal food (concentrated fodder, row material for making fodder and food for pets) was done through the first and second circle of radiation biotechnology monitoring system (BIMOS) in 1996. The gamma-spectrometry determined activity of 137 Cs was less than 2,65 Bq/kg with one sample of fish flour exception (23,9 Bq/kg), so the completely radiation safety for animal food was confirmed. (author)

RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES

Directory of Open Access Journals (Sweden)

Lucia Zeleňáková

2012-02-01

Full Text Available The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premises reflects the responsibility of their management to food safety and also demonstrates the willingness of management to gain the favor of customers. In providing common food services and catering services to the public is always a danger of contagion that can spread the food, but also finished products. To avoid this possibility, it is necessary to apply the rules of hygiene. Establishments which provide catering services must meet the requirements to ensure the health of boarders. The common food services are very strict controled and is our aim to provide pointers on how to minimize risk and liability. Very dangerous is also bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. In our work we were rating the hygienic conditions and also verificating professional competence employee in common food services by using the modern methods like 3MTM PetrifilmTM .

Hygienic Design in the Food Processing Industry

DEFF Research Database (Denmark)

Hilbert, Lisbeth Rischel; Hjelm, M.

2001-01-01

Bacterial adhesion and biofilm formation are of major concern in food production and processing industry. In 1998 a Danish co-operation programme under the title Centre for Hygienic Design was funded to combine the skills of universities, research institutes and industry to focus on the following...

Veterinary-sanitary supervision of food from radiation-hygienic aspect in border crossing

International Nuclear Information System (INIS)

Vukovic, D.; Mitrovic, R.; Vicentijevic, M.; Kljajic, R.

1997-01-01

In this paper we presented the result of radiation control for imported food under the veterinary-sanitary supervision with radiation-hygienic aspect. The activity level of 137 Cs was from background to 18,8 Bq/kg and determined by gamma spectrometry. We discussed about results because 137 Cs relevance for radiation-hygienic certification and some samples of food was not satisfied maximum permitted levels. (author)

Socio-economic and hygiene features of street food vending in ...

African Journals Online (AJOL)

The objectives of the study were firstly to determine the health risks associated with street food vending, secondly to determine the opinions of street food ... such as South Africa be allowed to earn their livelihood by means of an 'easy-to-enter' business such as street food vending when hygiene standards are acceptable.

Association of food-hygiene practices and diarrhea prevalence among Indonesian young children from low socioeconomic urban areas.

Science.gov (United States)

Agustina, Rina; Sari, Tirta P; Satroamidjojo, Soemilah; Bovee-Oudenhoven, Ingeborg M J; Feskens, Edith J M; Kok, Frans J

2013-10-19

Information on the part that poor food-hygiene practices play a role in the development of diarrhea in low socioeconomic urban communities is lacking. This study was therefore aimed at assessing the contribution of food-hygiene practice to the prevalence of diarrhea among Indonesian children. A cross-sectional study was conducted among 274 randomly selected children aged 12-59 months in selected low socioeconomic urban areas of East Jakarta. The prevalence of diarrhea was assessed from 7-day records on frequency and consistency of the child's defecation pattern. Food-hygiene practices including mother's and child's hand washing, food preparation, cleanliness of utensils, water source and safe drinking water, habits of buying cooked food, child's bottle feeding hygiene, and housing and environmental condition were collected through home visit interviews and observations by fieldworkers. Thirty-six practices were scored and classified into poor (median and below) and better (above median) food-hygiene practices. Nutritional status of children, defined anthropometrically, was measured through height and weight. Among the individual food-hygiene practices, children living in a house with less dirty sewage had a significantly lower diarrhea prevalence compared to those who did not [adjusted odds ratio (OR) 0.16, 95% confidence interval (CI) = 0.03-0.73]. The overall food-hygiene practice score was not significantly associated with diarrhea in the total group, but it was in children aged hygiene practices did not contribute to the occurrence of diarrhea in Indonesian children. However, among children < 2 years from low socioeconomic urban areas they were associated with more diarrhea.

Food hygiene assessment in catering establishments in Hay Hassani district-Casablanca.

Science.gov (United States)

Kadmiri, Nadia El; Bakouri, Halima; Bassir, Fatima; Barmaki, Saadia; Rachad, Laila; Nadifi, Sellama; Kadmiri, Omar El; Amina, Bouleghmane

2016-01-01

Contaminated food is responsible for a significant amount of illnesses. In Morocco, it has become a worrying concern. Numerous awareness campaigns are conducted to warn the population against the risks of such scourge in ways that will prevent foodborne illness. Lawful commissions are in charge of examining and ensuring food safety in production and catering establishments, in addition to the assessment of food poisoning risks. The aim of this study is to evaluate the hygienic quality of food handling, preparation, and storage in catering establishments within Hay Hassani prefecture in Casablanca. During the period 2006-2012 a total of 1765 food samples were taken and examined for microbiological quality tests. As analyzed, 562 per 1765 samples are declared unhealthy for consumption. We note that some products were highly contaminated as compared to other products (p <0.001), specifically vegetable dishes, and meat dishes. In Hay Hassani district food is generally prepared and sold under unhygienic conditions, adequate corrective measures have been announced to improve hygienic practices.

Towards integrated hygiene and food safety management systems: the Hygieneomic approach.

Science.gov (United States)

Armstrong, G D

1999-09-15

Integrated hygiene and food safety management systems in food production can give rise to exceptional improvements in food safety performance, but require high level commitment and full functional involvement. A new approach, named hygieneomics, has been developed to assist management in their introduction of hygiene and food safety systems. For an effective introduction, the management systems must be designed to fit with the current generational state of an organisation. There are, broadly speaking, four generational states of an organisation in their approach to food safety. They comprise: (i) rules setting; (ii) ensuring compliance; (iii) individual commitment; (iv) interdependent action. In order to set up an effective integrated hygiene and food safety management system a number of key managerial requirements are necessary. The most important ones are: (a) management systems must integrate the activities of key functions from research and development through to supply chain and all functions need to be involved; (b) there is a critical role for the senior executive, in communicating policy and standards; (c) responsibilities must be clearly defined, and it should be clear that food safety is a line management responsibility not to be delegated to technical or quality personnel; (d) a thorough and effective multi-level audit approach is necessary; (e) key activities in the system are HACCP and risk management, but it is stressed that these are ongoing management activities, not once-off paper generating exercises; and (f) executive management board level review is necessary of audit results, measurements, status and business benefits.

Oral fecal parasites and personal hygiene of food handlers in ...

African Journals Online (AJOL)

Background: Ingestion of infective eggs and cysts of faecal orally transmissible parasites has been linked with the level of environmental and personal hygiene. The possibility of contamination of food with eggs and cysts by infected food vendors has also been recorded. Objectives and methods: This study was aimed at ...

Association of food-hygiene practices and diarrhea prevalence among Indonesian young children from low socioeconomic urban areas

Science.gov (United States)

2013-01-01

Background Information on the part that poor food-hygiene practices play a role in the development of diarrhea in low socioeconomic urban communities is lacking. This study was therefore aimed at assessing the contribution of food-hygiene practice to the prevalence of diarrhea among Indonesian children. Methods A cross-sectional study was conducted among 274 randomly selected children aged 12–59 months in selected low socioeconomic urban areas of East Jakarta. The prevalence of diarrhea was assessed from 7-day records on frequency and consistency of the child’s defecation pattern. Food-hygiene practices including mother’s and child’s hand washing, food preparation, cleanliness of utensils, water source and safe drinking water, habits of buying cooked food, child’s bottle feeding hygiene, and housing and environmental condition were collected through home visit interviews and observations by fieldworkers. Thirty-six practices were scored and classified into poor (median and below) and better (above median) food-hygiene practices. Nutritional status of children, defined anthropometrically, was measured through height and weight. Results Among the individual food-hygiene practices, children living in a house with less dirty sewage had a significantly lower diarrhea prevalence compared to those who did not [adjusted odds ratio (OR) 0.16, 95% confidence interval (CI) = 0.03-0.73]. The overall food-hygiene practice score was not significantly associated with diarrhea in the total group, but it was in children aged practices did not contribute to the occurrence of diarrhea in Indonesian children. However, among children < 2 years from low socioeconomic urban areas they were associated with more diarrhea. PMID:24138899

Food hygiene training in the UK: time for a radical re-think?

Science.gov (United States)

MacAuslan, E

2001-12-01

Training food handlers in the hospitality industry has been recommended by various organisations as a means of improving food handling practices and thus the safety of food for consumers. It is nearly 20 years since the first examinations for basic level food hygiene certificates were made available to food handlers in the UK. Since then little has changed in the syllabuses and in the way the questions are worded. However, the range of languages spoken by food handlers working in the UK has increased substantially since more employers are recruiting those who speak English as a second language. Training can be an unwelcome expense for managers where there is a high turnover of employees, especially amongst those for whom English is not a first language. To improve practical implementation of food hygiene theory it is time to develop a radical strategy concerning the way training is targeted and delivered in the UK, and perhaps Europe.

Food and drinking water hygiene and intestinal protozoa in deployed German soldiers.

Science.gov (United States)

Frickmann, Hagen; Schwarz, Norbert G; Wiemer, Dorothea F; Fischer, Marcellus; Tannich, Egbert; Scheid, Patrick L; Müller, Martin; Schotte, Ulrich; Bock, Wolfgang; Hagen, Ralf M

2013-03-01

This report analyzes the occurrence of Cryptosporidium spp., E. histolytica, and G. intestinalis in stool of returnees from military deployments and the impact of hygiene precautions. Between 2007 and 2010, stool samples of 830 returnees that were obtained 8-12 weeks after military deployments in Afghanistan, Uzbekistan, the Balkans, Democratic Republic of the Congo/Gabonese Republic, and Sudan and 292 control samples from non-deployed soldiers were analyzed by PCR for Cryptosporidium spp., E. histolytica, G. intestinalis, and the commensal indicator of fecal contamination E. dispar. Data on hygiene precautions were available. The soldiers were questioned regarding gastrointestinal and general symptoms. Among 1122 stool samples, 18 were positive for G. intestinalis, 10 for E. dispar, and no-one for Cryptosporidium spp. and E. histolytica. An increased risk of acquiring chronic parasitic infections in comparison with non-deployed controls was demonstrated only for G. intestinalis in Sudan, where standardized food and drinking water hygiene precautions could not be implemented. Standard food and drinking water hygiene precautions in the context of screened military field camps proved to be highly reliable in preventing food-borne and water-borne chronic infections and colonization by intestinal protozoa, leading to detection proportions similar to those in non-deployed controls.

Raising food hygiene standards--could customer power and the new laws hold the key?

Science.gov (United States)

Leach, J C

1996-12-01

In September 1995 new general food hygiene regulations came into force. The new law, quite rightly, requires proprietors of food businesses to focus their thoughts and actions on risks to food safety. Proprietors are required to identify and assess risks and ensure that adequate management procedures are put into place to ensure food safety. This is a welcome move as contributing factors in most cases of food poisoning involve poor food hygiene practices. At the same time there has been a large increase in the amount of advice and guidance to local authority enforcement officers, particularly to assess risks to food safety when considering what action to take in any situation - the lower the risk the less appropriate it is to take legal action. However, there are many conditions found in food premises which present little or no risk to health, such as routine cleanliness in non-high risk areas, but lower standards on these might be viewed by the public as inappropriate for food businesses. With an increasing amount of choice available to customers, proprietors and managers of food businesses need to be more aware than ever of the complex pattern of consumer demands including that of supplying a clean and safe product in its broadest sense. The notion of consumer sovereignty is not a new concept. Combined with the new laws could it hold the key to genuine improved standards in food hygiene? This article reviews the subject and draws attention to a research programme being undertaken at the University of Brighton to identify, compare and contrast factors which the public perceive as important in terms of food hygiene in public eating places with those considered important by professionals with an interest in the subject. The results could bring benefits to the catering industry and customers.

Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises.

Science.gov (United States)

Little, C L; Lock, D; Barnes, J; Mitchell, R T

2003-09-01

A meta-analysis of eight UK food studies was carried out to determine the microbiological quality of food and its relationship with the presence in food businesses of hazard analysis systems and food hygiene training. Of the 19,022 premises visited to collect food samples in these studies between 1997 and 2002, two thirds (66%) were catering premises and one third (34%) were retail premises. Comparison with PHLS Microbiological Guidelines revealed that significantly more ready-to-eat food samples from catering premises (20%; 2,511/12,703) were of unsatisfactory or unacceptable microbiological quality compared to samples from retail premises (12%; 1,039/8,462) (p catering premises (p catering premises (p catering) compared with premises where the manager had received food hygiene training (11% retail, 19% catering) (p catering) were from premises where there was no hazard analysis system in place compared to premises that had a documented hazard analysis system in place (10% retail, 18% catering) (p catering premises compared with those collected from retail premises may reflect differences in management food hygiene training and the presence of a hazard analysis system. The importance of adequate training for food handlers and their managers as a pre-requisite for effective hazard analysis and critical control point (HACCP) based controls is therefore emphasised.

Hydrothermal treatment for inactivating some hygienic microbial indicators from food waste-amended animal feed.

Science.gov (United States)

Jin, Yiying; Chen, Ting; Li, Huan

2012-07-01

To achieve the hygienic safety of food waste used as animal feed, a hydrothermal treatment process of 60-110 degrees C for 10-60 min was applied on the separated food waste from a university canteen. Based on the microbial analysis of raw waste, the inactivation of hygienic indicators of Staphylococcus aureus (SA), total coliform (TC), total aerobic plate counts (TPC), and molds and yeast (MY) were analyzed during the hydrothermal process. Results showed that indicators' concentrations were substantially reduced after hydrothermal treatment, with a greater reduction observed when the waste was treated with a higher temperature and pressure and a longer ramping time. The 110 degrees C hydrothermal treatment for 60 min was sufficient to disinfect food waste as animal feed from the viewpoint of hygienic safety. Results obtained so far indicate that hydrothermal treatment can significantly decrease microbial indicators' concentrations but does not lead to complete sterilization, because MY survived even after 60 min treatment at 110 degrees C. The information from the present study will contribute to the microbial risk control of food waste-amended animal feed, to cope with legislation on food or feed safety.

Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

OpenAIRE

Almeida,Kênia Machado de; André,Maria Cláudia Porfirio; Campos,Maria Raquel Hidalgo; Díaz,Mário Ernesto Piscoya

2014-01-01

OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. Th...

The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula.

Science.gov (United States)

Redmond, Elizabeth C; Griffith, Christopher J

2009-03-01

Public concerns relating to food safety remain high with most attention focused on manufactured foods and those served in catering operations. However, previous data have suggested that the home may be the main location for cases of food-borne disease. The aim of this paper is to review the microbiological risks associated with hygiene in the domestic kitchen related to food and infant formula safety. Compared to other food sectors, research on consumer food hygiene, domestic food-handling and preparation of infant formula is relatively understudied. Behavioural and microbiological studies of consumer hygiene and the domestic kitchen have been reviewed to incorporate research relating to the safety of infant formula. Incidence data identify the home as an important location for acquiring food-borne disease. The domestic kitchen can be used for a variety of purposes and is often contaminated with potentially harmful micro-organisms such as Campylobacter and Salmonella. Consumer hygiene habits have frequently been found to be inadequate and relate both to microbial growth, survival and cross-contamination. Due to the reduced immune response of infants, the activities associated with the preparation of infant formula and associated bottles and equipment are of particular concern. Cumulatively, the data suggest that more effort should be made to educate the consumer in food hygiene, especially when the kitchen is used to reconstitute infant formula. This information needs to be provided in a form appropriate for use by consumers.

[Food hygiene training of members of corporate public catering committees].

Science.gov (United States)

Quaranta, Gianluigi; Laurenti, Patrizia; Gerardo Cairo, Antonio; Ricciardi, Gualtiero

2007-01-01

A food hygiene training course was offered to 25 members of the public catering committees of seven corporate restaurants. In order to evaluate the effectiveness of the course and identify critical topics, participants were asked to complete a questionnaire before and after completing the training course. Results are presented in this article and underscore the importance of training members of public catering committees in addition to food handlers.

Food hygiene behaviour and childhood diarrhoea in Lagos, Nigeria: a case-control study.

Science.gov (United States)

Ekanem, E E; Akitoye, C O; Adedeji, O T

1991-09-01

We investigated food hygiene-related behaviour as well as other risk factors for diarrhoea in children 6-36 months of age in Iwaya community in Lagos, Nigeria. Between April and July 1989, a bi-weekly diarrhoea surveillance was maintained in 672 households. Following the surveillance, 273 (case = 67 and control = 206) families were visited twice, each visit lasting for 3-4 hours. Detailed observations on food hygiene, water sanitation, and sanitary conditions of the home were made. There was no significant association between any of the observed food hygiene behaviours and the occurrence of diarrhoea. The presence of faeces in and around the toilet area (RR = 1.79), habit of defecating and urinating in chamber pots in dwelling units (RR = 1.80), indiscriminate disposal of waste (RR = 2.48), and source of domestic water (RR = 2.94) were the main factors significantly associated with the occurrence of diarrhoea in this community. These findings imply that diarrhoea might be reduced through an education programme which focuses on the proper care, handling and storage of defecation pots and proper disposal of waste.

Penerapan Personal Hygiene Pada Karyawan Food and Beverage Service Hotel Aryaduta Pekanbaru

OpenAIRE

Kurniawan, Adi; Sidiq, Siti Sofro

2016-01-01

In the world of hospitality especially in food and beverage service every single thing must be considered to give the best food to guest of hotel. Actually not only about food but the first thing seen by guest of hotel before they enjoy their food is about employee. Employee of food and beverage service must be clean in every single thing in their body.Because of that really need knowledge about important thing implementation personal hygiene for the employee. Not only in working area but als...

75 FR 61119 - Codex Alimentarius Commission: Meeting of the Codex Committee on Food Hygiene

Science.gov (United States)

2010-10-04

..., Processing, and Marketing of Natural Mineral Waters at Step 4. Proposed Draft Revision of the Principles for... on the Application of General Principles of Food Hygiene to the Control of Viruses in Food at Step 4...

[Educational project for raising awareness of food hygiene in infant schools].

Science.gov (United States)

Kempf, Dimitri; Malinic, Caroline; Menoud, Mathilde; Rousseau, Aurore; Savoy, Camille

2018-01-01

Five students from a nursing training institute designed an educational initiative aimed at infant school pupils. The objective of this primary prevention intervention was to raise children's awareness of food hygiene. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Food hygiene practices of mothers of under-fives and prevalence of ...

African Journals Online (AJOL)

Diarrhoea remains one of the major public health problems in developing countries. The objective of this study was to investigate potential factors of food hygiene practices of mothers in the home on the prevalence of diarrhoea among under five children in Edjemuonyavwe community, Oghara, Delta State. This descriptive ...

The personal and general hygiene practices of food handlers in the delicatessen sections of retail outlets in South Africa.

Science.gov (United States)

van Tonder, Izanne; Lues, Jan F R; Theron, Maria M

2007-11-01

This paper presents data on personal- and general-hygiene knowledge and practices among food handlers in the delicatessens of a major retail group in the Western Cape in South Africa. Food handlers were interviewed by means of a structured questionnaire. Although the majority of food handlers adhered to basic hygiene principles, there is definitely a need for proper and continuous training in personal and general hygiene, not only for food handlers, but also for management. The study reported here is of importance particularly in view of new local regulations governing the application of the hazard analysis and critical control point (HACCP) system. Management is responsible for the implementation of this system, and where supervision is not adequate, the manager of the outlet should intervene to ensure that staff conform to the requirements.

Evaluation of food storage racks available on the Polish market in the hygienic context

Science.gov (United States)

Grzesińska, Wiesława; Tomaszewska, Marzena; Bilska, Beata; Trafiałek, Joanna; Dziadek, Michał

Providing safe food products to the consumer depends on the material and technology used and adherence to hygienic practices, throughout the production process. The degree of microbial contamination of a surface is an important indicator of equipment cleanliness and effectiveness of cleaning and disinfection. Used material, construction solutions and quality of the applied devices also have an effect on hygienic status. The objective of the present study was to evaluate the influence of the design and construction material of selected food storage racks, available on the Polish market, on their hygienic status. The study was based on determination of the capability of microbial growth on the surface of the racks and the effectiveness of their cleaning. Microbiological cleanliness on the surface of the racks was monitored by the contact plates which are able to estimate the total number of icroorganisms. Examination of effectiveness of cleaning was conducted by the use of ATP bioluminescence method. This experiment has proven a significant influence of adopted construction solutions on the hygienic status of the examined racks. Presence of antibacterial layer and a choice of the appropriate construction material characterized by a low surface roughness impedes the microbial growth and increases the effectiveness of cleaning. Design solutions have significant impact on the hygienic status of shelves. Selection of a suitable material for the construction of racks can greatly reduce the possibility of the development of microorganism, despite the low efficiency of the cleaning. The application of antimicrobial coatings inhibits microbial growth.

Penerapan Personal Hygiene Di Food and Beverage Product Grand Jatra Hotel Pekanbaru

OpenAIRE

Sidiq, Siti Sofro; Wulansari, Rizki Desi

2016-01-01

This research aims to determine Applying Personal Hygiene and way of to constraint existing overcoming in Food & Beverage Department Grand Jatra Hotel Pekanbaru.This research was used descriptif qulitatif method to describe the issues. The population in this research was used Sensus technique, and the subject is all employee in Food and Beverage Department. The research was used observation, interview and documentation for gathering the data.Based on the research that has been done, Applying ...

Radiation method for hygienization food and agriculture products

International Nuclear Information System (INIS)

Migdal, W.

1995-01-01

The irradiation of food and agriculture products have been used for several goals. That are: disinsectization, disinfection, sprout inhibition and retardation of mattering. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT (Institute of Nuclear Chemistry and Technology). The pilot plant is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and and industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established. (author)

Knowledge, attitudes and practices evaluation on food hygiene and safety among perishable food handlers from a hypermarket in Portugal

OpenAIRE

Pereira, Ermelinda; Pires, Delphine Elisa; Ramalhosa, Elsa

2014-01-01

The main objective of this study was to evaluate in loco the practices followed by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices in food hygiene and safety through the application of questionnaires. At the end it was also intended to relate the results with the training and professional experience, as well as demographic characteristics, such as sex, age and education level of food...

Microorganisms as an Indicator of Hygiene Status Among Migrant Food Handlers in Peninsular Malaysia.

Science.gov (United States)

Woh, Pei Yee; Thong, Kwai Lin; Lim, Yvonne Ai Lian; Behnke, Jerzy Marian; Lewis, John Watkin; Mohd Zain, Siti Nursheena

2017-10-01

This study used microbial indicators to assess the hygiene status of 383 migrant food handlers from 3 urban cities in Peninsular Malaysia. Microbiological analysis revealed that all the hand swabs tested 99.5% positive for aerobic plate counts (mean [M] ± standard deviation [SD] = 3.57 ± 0.83 log 10 CFU [colony forming unit]), 20.8% positive for total coliform/ Escherichia coli (M ± SD = 0.30 ± 0.67 log 10 CFU), and 63.4% positive for Staphylococcus aureus (M ± SD = 1.38 ± 1.26 log 10 CFU). In addition, aerobic plate counts and Staphylococcus aureus counts exceeded the acceptable standard levels. Bacterial counts were found to be significantly associated with subjects' country of origin ( P = .019) and working responsibilities ( P = .001). Our findings indicate high probability of transmission of pathogenic bacteria from the food handlers' hands to customers during meal preparation and serving. This calls for improvements in personal hygiene and sanitation standards by the relevant health authorities among migrant food handlers.

Microbiological quality of open ready-to-eat salad vegetables: effectiveness of food hygiene training of management.

Science.gov (United States)

Sagoo, S K; Little, C L; Mitchell, R T

2003-09-01

During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was taken. Examination of salad vegetables from food service areas and customer self-service bars revealed that most (97%; 2,862 of 2,950) were of satisfactory or acceptable microbiological quality, 3% (87) were of unsatisfactory microbiological quality because of Escherichia coli levels in the range of 10(2) to 10(5) colony-forming units per gram. One (system was in place in most (80%) premises, and in 61%, it was documented. Most (90%) managers had received food hygiene training. A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene.

[Hygiene practices for patients with HIV/AIDS].

Science.gov (United States)

da Cunha, Gilmara Holanda; de Araujo, Thelma Leite; Lima, Francisca Elisângela Teixeira; Cavalcante, Tahissa Frota; Galvão, Marli Teresinha Gimeniz

2014-09-01

The objective of this study was to analyze the scientific production on health interventions related to hygiene for adults with HIV/AIDS. An integrative literature review was performed using six databases in June 2013. The descriptors AIDS and Hygiene were used, in Portuguese, English or Spanish. A total of 682 articles were found and 16 were selected. Personal hygiene practices were identified, such as hand washing, showers, tooth brushing and quitting smoking. Food hygiene practices involved washing food and kitchen utensils, using treated water, conserving and cooking food. Environmental hygiene took into account raising domestic animals, control of disease vectors, household cleanliness, waste disposal and basic sanitation. In conclusion, these specific hygiene interventions can be applied to the general population and, especially, to people with HIV/AIDS, due to immunosuppression.

Hygiene practices for patients with HIV/AIDS

Directory of Open Access Journals (Sweden)

Gilmara Holanda da Cunha

Full Text Available The objective of this study was to analyze the scientific production on health interventions related to hygiene for adults with HIV/AIDS. An integrative literature review was performed using six databases in June 2013. The descriptors AIDS and Hygiene were used, in Portuguese, English or Spanish. A total of 682 articles were found and 16 were selected. Personal hygiene practices were identified, such as hand washing, showers, tooth brushing and quitting smoking. Food hygiene practices involved washing food and kitchen utensils, using treated water, conserving and cooking food. Environmental hygiene took into account raising domestic animals, control of disease vectors, household cleanliness, waste disposal and basic sanitation. In conclusion, these specific hygiene interventions can be applied to the general population and, especially, to people with HIV/AIDS, due to immunosuppression.

It is safe from O-157 and salmonellae. Food hygiene and food irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi

1998-01-01

Despite the improvement of the systems of food hygiene and food distribution on the markets compared with old times, food-borne diseases are increasing and spreading in the world. Food-borne diseases by pathogenic Escherichia coli O-157:H7 are also increasing seriously. Japan has been importing the large amount of foodstuffs which sometimes contaminating with pathogens or parasites. Many types of food-borne diseases have been caused by non-spore forming bacteria such as salmonellae, V. parahaemolyticus, pathogenic E. coli, Campylobacter and Staphylococcus aureus, and these bacteria can inactivate at dose in the range of 1 - 3 kGy in chilled meat. These pathogenic bacteria can also inactivate in the range of 2 - 5 kGy in frozen condition of meat. For the inactivation of Bacillus cereus or Clostridium botulinum, necessary doses should be more than 10 kGy, however, a dose of 3 kGy is also effective to control the growth at storage below 10degC. Food-borne diseases have been caused also by mycotoxins of fungi in Japan. Aflatoxins and sterigmatocystin are carcinogens and are stable to radiation. However, many fungi for responsible to produce mycotoxins are radiation sensitive and should be easily inactivated in the range of 3 - 5 kGy. If moisture content is controlled below 15%, low dose irradiation is also effective in the range of 0.2 - 0.5 kGy to control the growth of fungi and pests in grain or other dried foods. (author)

Crew appliance concepts. Volume 2, appendix B: Shuttle orbiter appliances supporting engineering data. [food management and personal hygiene

Science.gov (United States)

Proctor, B. W.; Reysa, R. P.; Russell, D. J.

1975-01-01

Technical data collected for the food management and personal hygiene appliances considered for the shuttle orbiter are presented as well as plotted and tabulated trade study results for each appliance. Food storage, food operation, galley cleanup, waste collection/transfer, body cleansing, and personal grooming were analyzed.

Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers

Science.gov (United States)

Lee, Hui Key; Abdul Halim, Hishamuddin; Thong, Kwai Lin; Chai, Lay Ching

2017-01-01

Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Thus, this study aimed to compare the knowledge, attitude, and self-reported practices (KAP) of food safety assessment and microbiological assessment of food handlers’ hands as an indicator of hygiene practices in food premises. This study involved 85 food handlers working in a university located in Kuala Lumpur, Malaysia. The food safety KAP among food handlers (n = 67) was assessed using a questionnaire; while the hand swabs (n = 85) were tested for the total aerobic count, coliforms, and Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus. The food handlers had moderate levels of food safety knowledge (61.7%) with good attitude (51.9/60) and self-reported practices (53.2/60). It is noteworthy that the good self-reported practices were not reflected in the microbiological assessment of food handlers’ hands, in which 65% of the food handlers examined had a total aerobic count ≥20 CFU/cm2 and Salmonella was detected on 48% of the food handlers’ hands. In conclusion, the suggestion of this study was that the food handlers had adequate food safety knowledge, but perceived knowledge failed to be translated into practices at work.

Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers

Directory of Open Access Journals (Sweden)

Hui Key Lee

2017-01-01

Full Text Available Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Thus, this study aimed to compare the knowledge, attitude, and self-reported practices (KAP of food safety assessment and microbiological assessment of food handlers’ hands as an indicator of hygiene practices in food premises. This study involved 85 food handlers working in a university located in Kuala Lumpur, Malaysia. The food safety KAP among food handlers (n = 67 was assessed using a questionnaire; while the hand swabs (n = 85 were tested for the total aerobic count, coliforms, and Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus. The food handlers had moderate levels of food safety knowledge (61.7% with good attitude (51.9/60 and self-reported practices (53.2/60. It is noteworthy that the good self-reported practices were not reflected in the microbiological assessment of food handlers’ hands, in which 65% of the food handlers examined had a total aerobic count ≥20 CFU/cm2 and Salmonella was detected on 48% of the food handlers’ hands. In conclusion, the suggestion of this study was that the food handlers had adequate food safety knowledge, but perceived knowledge failed to be translated into practices at work.

Hygienic food handling behaviours. An application of the Theory of Planned Behaviour.

Science.gov (United States)

Mullan, Barbara A; Wong, Cara L

2009-06-01

It is estimated that 5.4 million Australians get sick annually from eating contaminated food and that up to 20% of this illness results from food handling behaviour. A study was undertaken to investigate the efficacy of the Theory of Planned Behaviour (TPB) including past behaviour in predicting safe food handling intention and behaviour. One hundred and nine participants completed questionnaires regarding their attitudes, perceived behavioural control (PBC), subjective norm, intentions and past behaviour. Behaviour was measured 4 weeks later. The TPB predicted a high proportion of variance in both intentions and behaviour, and past behaviour/habit was found to be the strongest predictor of behaviour. The results of the present study suggest interventions aimed at increasing safe food handling intentions should focus on the impact of normative influences and perceptions of control over their food handling environment; whereas interventions to change actual behaviour should attempt to increase hygienic food handling as a habitual behaviour.

Food hygiene practices and its associated factors among model and non model households in Abobo district, southwestern Ethiopia: Comparative cross-sectional study.

Science.gov (United States)

Okugn, Akoma; Woldeyohannes, Demelash

2018-01-01

In developing country most of human infectious diseases are caused by eating contaminated food. Estimated nine out ten of the diarrheal disease is attributable to the environment and associated with risk factors of poor food hygiene practice. Understanding the risk of eating unsafe food is the major concern to prevent and control food borne diseases. The main goal of this study was to assessing food hygiene practices and its associated factors among model and non model households at Abobo district. This study was conducted from 18 October 2013 to 13 June 2014. A community-based comparative cross-sectional study design was used. Pretested structured questionnaire was used to collect data. A total of 1247 households (417 model and 830 non model households) were included in the study from Abobo district. Bivariate and multivariate logistic regression analysis was used to identify factors associated with outcome variable. The study revealed that good food hygiene practice was 51%, of which 79% were model and 36.70% were non model households. Type of household [AOR: 2.07, 95% CI: (1.32-3.39)], sex of household head [AOR: 1.63, 95% CI: (1.06-2.48)], Availability of liquid wastes disposal pit [AOR: 2.23, 95% CI: (1.39,3.63)], Knowledge of liquid waste to cause diseases [AOR: 1.95, 95% (1.23,3.08)], and availability of functional hand washing facility [AOR: 3.61, 95% CI: (1.86-7.02)] were the factors associated with food handling practices. This study revealed that good food handling practice is low among model and non model households. While type of household (model versus non model households), sex, knowledge of solid waste to cause diseases, availability of functional hand washing facility, and availability of liquid wastes disposal pit were the factors associated with outcome variable. Health extension workers should play a great role in educating households regarding food hygiene practices to improve their knowledge and practices of the food hygiene.

9 CFR 416.5 - Employee hygiene.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Employee hygiene. 416.5 Section 416.5 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE REGULATORY... Employee hygiene. (a) Cleanliness. All persons working in contact with product, food-contact surfaces, and...

Food and personal hygiene perceptions and practices among caregivers whose children have diarrhea: a qualitative study of urban mothers in Tangerang, Indonesia.

Science.gov (United States)

Usfar, Avita A; Iswarawanti, Dwi N; Davelyna, Devy; Dillon, Drupadi

2010-01-01

To examine caregivers' perceptions and practices related to food and personal hygiene and its association with diarrhea in children 6 to 36 months of age who suffered recurrent diarrhea. This qualitative study, conducted in March and April 2006, used both in-depth interviews and direct observation data. Urban Tangerang, near Jakarta, Indonesia. Twenty-four mothers whose monthly household income was less than $160 US and had latrines in their homes. To examine the relationship between mothers' perceptions and behaviors related to diarrhea, food hygiene, and personal hygiene. Interview transcripts were analyzed based on the phenomenon of interest and coded for common themes. Mothers differentiated diarrhea episodes as either disease or nondisease. Most mothers associated the importance of food hygiene with disease prevention, contaminating agents, and health. Mothers commonly wiped cutting boards with a kitchen towel after slicing vegetables, whereas they washed the board with soap and water after cutting raw meat. Mothers perceived that the importance of personal hygiene was for maintaining health and cleanliness. The majority of mothers washed their hands without soap after performing housework and cooking. Improving mothers' knowledge while incorporating existing perceptions might lead to positive changes.

[Food Security in Europe: comparison between the "Hygiene Package" and the British Retail Consortium (BRC) & International Food Standard (IFS) protocols].

Science.gov (United States)

Stilo, A; Parisi, S; Delia, S; Anastasi, F; Bruno, G; Laganà, P

2009-01-01

The birth of Hygiene Package and of the Reg. CE no 2073/2005 in the food production field signalled a change in Italy. This process started in Italy in 1997 with the legislative decree no 155 on Self-control but in reality, it was implemented in the UK in 1990 with the promulgation of the Food Safety Act. This legal act was influenced by some basic rules corresponding to the application of HACCP standards. Since 1990 the British chains of distribution (Retailers) have involved all aspects of the food line in this type of responsibility. Due to this growing awareness for a need for greater regulation, a protocol, edited by British Retail Consortium was created in 1998. This protocol acted as a "stamp" of approval for food products and it is now known as the BRC Global Food Standard. In July 2008, this protocol became effective in its fifth version. After the birth of BRC, also French and German Retailers have established a standard practically equivalent and perhaps more pertinent to safety food, that is International Food Standard (IFS). The new approach is specific to the food field and strictly applies criteria which will ensure "safety, quality and legality" of food products, similarly to ISO 22000:2005 (mainly based on BRC & IFS past experiences). New standards aim to create a sort of green list with fully "proper and fit" Suppliers only, because of comprehensible exigencies of Retailers. It is expected, as we have shown, that Auditor authorities who are responsible for ensuring that inspections are now carried out like the Hygiene Package, will find these new standards useful. The advantages of streamlining this system is that it will allow enterprises to diligently enforce food safety practices without fear of upset or legal consequence, to improve the quality (HACCP) of management & traceability system; to restrict wastes, reprocessing and withdrawal of products. However some discordances about the interpretation of certain sub-field norms (e.g., water

[HYGIENIC ASSESSMENT OF WATER-SOLUBLE VITAMINS CONTENT IN THE FOOD RATION OF ADOLESCENTS].

Science.gov (United States)

Kozubenko, O V; Turchaninov, D V; Boyarskaya, L A; Glagoleva, O N; Pogodin, I S; Luksha, E A

2015-01-01

Adequate, balanced nutrition is a precondition for the formation of health of the younger generation. The study of the dietary intake and peculiarities of the chemical composition offood is needed to substantiate measures aimed at the correction of the ration of adolescents. Hygienic evaluation of the content of water soluble vitamins in foods and the ration of teenage population of the Omsk region. TASKS OF THE STUDY: 1. To determine levels of water-soluble vitamins content in foods forming the basis of the ration of the population the Omsk region. 2. On the base of a study of the actual nutrition of adolescents to determine the levels of water-soluble vitamins consumption. 3. To give a hygienic assessment of adolescent nutrition in the Omsk region in terms of provision with water-soluble vitamins, and to identify priority directions of the alimentary correction of the revealed disorders. The analysis of 389 food samples for the content of water-soluble vitamins (B1, B2, B6, PP C, folic acid) was performed with the use of reversed-phase HPLC high pressure on the Shimadzu LC-20 Prominence detector. The hygienic assessment of the actual nutrition of adolescents aged 13-17 years (sample survey; n = 250; 2012-2014) in the Omsk region was performed by the method of the analysis of food consumption frequency. There were noted significantly lower concentrations of vitamin B1 and B2 in the studied samples of cereals, bread and vegetables in comparison with reference data. Consumption levels of vitamins B1, B2, PP folic acid in the diet of adolescents in the Omsk region are lower than recommended values. In the structure of nutrition there is not enough milk dairy products--in 82.4 ± 2.4%, fish and sea products in 90.8 ± 1.8% of adolescents. The actual nutrition of the adolescent population of the Omsk region is irrational, unbalanced in quantitative and qualitative terms, and does not provide the necessary level of consumption of most important water-soluble vitamins

Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

Directory of Open Access Journals (Sweden)

Kênia Machado de Almeida

2014-06-01

Full Text Available OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.

HYGIENE DAN SANITASI DI THE 18th KITCHEN THE TRANS LUXURY HOTEL BANDUNG

OpenAIRE

Dimas Setio Kresnadi; Rian Andriani

2016-01-01

Abstract - Kitchen is a food processing center at the hotel. Good and bad food products in hotel determined on Personal hygiene, sanitation food, sanitation equipment, and sanitary environment in the hotel kitchen is well organized. Hygiene and sanitation in the kitchen is essential to produce healthy food and clean, this study found that poor personal hygiene are employees who are less aware of hand hygiene, food storage facilities that do not match the standard, not the availability of ultr...

21 CFR 872.6650 - Massaging pick or tip for oral hygiene.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Massaging pick or tip for oral hygiene. 872.6650 Section 872.6650 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... hygiene. (a) Identification. A massaging pick or tip for oral hygiene is a rigid, pointed device intended...

Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

Science.gov (United States)

Little, C L; Barnes, J; Mitchell, R T

2002-12-01

During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p management food hygiene training (p manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

Pelatihan hygiene sanitasi dan poster berpengaruh terhadap pengetahuan, perilaku penjamah makanan, dan kelaiakan hygiene sanitasi di instalasi gizi RSUP Sanglah Denpasar

Directory of Open Access Journals (Sweden)

Ni Wayan Rapiasih

2010-11-01

Full Text Available Background: The problem of food hygiene sanitation in hospital is closely related to the incidence of nosocomial infection which is estimated to be high considering that the condition of hospitals and health in general is still relatively not very good. A way to transmit nosocomial infection is through food. Staff hygiene is a factor requiring attention in order that the product of nutrition installation is of quality and safe to consume. Objective: To identify the effect of training and posting of food hygiene sanitation to knowledge, healthy behavior of food handlers in efforts to improve food safety and sanitation hygiene appropriateness. Method: This was a time series  quasi experiment with one group pre test and post test design. Samples consisted of 44 people of senior level education in charge of food service to patient in class I, II, and III. Every subject was given training using lecture, discussion and demonstration method for one day. Poster was posted a month after training. Data obtained consisted of sex, age, marital status, duration of occupation, place of work, knowledge, behavior, food safety in food serving utensil for inpatients and sanitation hygiene appropriateness. Assessment was made before, one month and two months after training. Data analysis used paired Sample t-test and chi-square. Results: There was signifcant improvement in knowledge and healthy behavior before and  after training plus poster showed with p<0.001. There was signifcant difference in sex and behavior before training with p=0.045 and a month after training with p<0.001. There was signifcant association between place of work and behavior a month after training with p=0.021. There was signifcant difference in total plate count one month and two months after training with p=0.049. In addition, there was an increased quality of sanitation hygiene appropriateness before and  after training plus poster showed. Conclusion: There was an increasing of

Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria.

Science.gov (United States)

Stratev, Deyan; Odeyemi, Olumide A; Pavlov, Alexander; Kyuchukova, Ralica; Fatehi, Foad; Bamidele, Florence A

The results from the first survey on food safety knowledge, attitudes and hygiene practices (KAP) among veterinary medicine students in Bulgaria are reported in this study. It was designed and conducted from September to December 2015 using structured questionnaires on food safety knowledge, attitudes and practices. Data were collected from 100 undergraduate veterinary medicine students from the Trakia University, Bulgaria. It was observed that the age and the gender did not affect food safety knowledge, attitudes and practices. There was no significant difference (p>0.05) on food safety knowledge and practices among students based on the years of study. A high level of food safety knowledge was observed among the participants (85.06%), however, the practice of food safety was above average (65.28%) while attitude toward food safety was high (70%). Although there was a significant awareness of food safety knowledge among respondents, there is a need for improvement on food safety practices, interventions on food safety and foodborne diseases. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

Escherichia coli contamination of child complementary foods and association with domestic hygiene in rural Bangladesh.

Science.gov (United States)

Parvez, Sarker Masud; Kwong, Laura; Rahman, Musarrat Jabeen; Ercumen, Ayse; Pickering, Amy J; Ghosh, Probir K; Rahman, Md Zahidur; Das, Kishor Kumar; Luby, Stephen P; Unicomb, Leanne

2017-05-01

To determine the frequency and concentration of Escherichia coli in child complementary food and its association with domestic hygiene practices in rural Bangladesh. A total of 608 households with children 4 h (APR: 2.5, 95% CI: 1.5, 4.2), in compounds where water was unavailable in the food preparation area (APR: 2.6, 95% CI: 1.6, 4.2), where ≥1 fly was captured in the food preparation area (APR: 1.6, 95% CI: 1.0, 2.6), or where the ambient temperature was high (>25-40 °C) in the food storage area (APR: 2.7, 95% CI: 1.5, 4.4). Interventions to keep stored food covered and ensure water availability in the food preparation area would be expected to reduce faecal contamination of complementary foods. © 2017 John Wiley & Sons Ltd.

[Evaluation of the presence of hygienic and sanitary indicator microorganisms in food served in public schools in Porto Alegre, Brazil].

Science.gov (United States)

de Oliveira, Ana Beatriz Almeida; Capalonga, Roberta; Silveira, Joice Trindade; Tondo, Eduardo Cesar; Cardoso, Marisa Ribeiro de Itapema

2013-04-01

The objective of this study was to evaluate the presence of hygienic and sanitary indicator microorganisms in samples of food served in public schools in Porto Alegre. All the food served in the meal of the session visited was analyzed for Escherichia coli, coagulase-positive Staphylococcus, Salmonella sp. and Shigella sp. Of the total of 196 food products analyzed in 120 schools, 4 contained and Escherichia coli score above the permitted level, and 2 contained coagulase-positive Staphylococcus. Neither Shigella nor Salmonella genus were detected. In the majority of schools studied, it was found that food was of an adequate hygienic-sanitary standard. However, only municipal schools had the supervision of a technician responsible for school food. In the state schools, 60% had never been visited by a nutritionist and in these schools several procedures failed to comply with legal requirements. In most of the schools studied, the food served to students was within adequate standards, though the problems detected revealed the need for the implementation of Best Practices in the school environment.

Hygiene quality and presence of ESBL-producing Escherichia coli in raw food diets for dogs

Directory of Open Access Journals (Sweden)

Oskar Nilsson

2015-10-01

CMY-2 group and only one of them was also resistant to a non-beta-lactam antibiotic. Conclusion: The results of this study indicate that raw food diets could be a source of ESC-resistant E. coli to dogs and highlight the need for maintaining good hygiene when handling these products to prevent infection.

Effect of a manager training and certification program on food safety and hygiene in food service operations.

Science.gov (United States)

Kassa, Hailu; Silverman, Gary S; Baroudi, Karim

2010-05-06

Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

A unified framework for developing effective hygiene procedures for hands, environmental surfaces and laundry in healthcare, domestic, food handling and other settings

Science.gov (United States)

Bloomfield, Sally F.; Carling, Philip C.; Exner, Martin

2017-01-01

Hygiene procedures for hands, surfaces and fabrics are central to preventing spread of infection in settings including healthcare, food production, catering, agriculture, public settings, and home and everyday life. They are used in situations including hand hygiene, clinical procedures, decontamination of environmental surfaces, respiratory hygiene, food handling, laundry hygiene, toilet hygiene and so on. Although the principles are common to all, approaches currently used in different settings are inconsistent. A concern is the use of inconsistent terminology which is misleading, especially to people we need to communicate with such as the public or cleaning professionals. This paper reviews the data on current approaches, alongside new insights to developing hygiene procedures. Using this data, we propose a more scientifically-grounded framework for developing procedures that maximize protection against infection, based on consistent principles and terminology, and applicable across all settings. A key feature is use of test models which assess the state of surfaces after treatment rather than product performance alone. This allows procedures that rely on removal of microbes to be compared with those employing chemical or thermal inactivation. This makes it possible to ensure that a consistent “safety target level” is achieved regardless of the type of procedure used, and allows us deliver maximum health benefit whilst ensuring prudent usage of antimicrobial agents, detergents, water and energy. PMID:28670508

A Study of impact of Education on Awareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

Directory of Open Access Journals (Sweden)

Hina

2013-05-01

Full Text Available Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to find out effect of educational background on personal hygiene, awareness regarding transmission of food borne infections and routine practices among food handler of the food establishments of a super speciality teaching hospital of Kashmir. Results Out of 121 respondents (33.05 percent cooks, 42.97 percent stewards and 23.97 percent dishwashers, 90.90 percent were males and 9.10 percent females. Majority (90.90 percent have educational background below high school level (group B and the rest (9.10% have education above 10th standard (group A. Soap was used by majority(90.9% of group A in comparison to group B(59.1% before entering kitchen.72.7% of group A employees change their shoes and use kitchen slippers in the kitchen, whereas only 31.8% of group B employees do so and the rest(68.2% do not change the foot wear before entering the kitchen.While 81.8% of group A employees responded that diarrhoeal diseases spread by contaminated food,majority of group B(62.7% responded other reasons.81.8% of group A feel it necessary to chlorinate or filter visibly clean water, whereas only 52.7% of group B feel so. Conclusion Food handlers of any food establishment, in particular hospital kitchen should have high standard of educational background to have enough awareness regarding food borne diseases and importance of personal hygiene to prevent transmission of diseases. Because of poor educational background, the food handlers in our study didn’t know the importance of use

A Study of impact of Education onAwareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

Directory of Open Access Journals (Sweden)

Pandita K.K

2013-01-01

Full Text Available Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to find out effect of educational background on personal hygiene, awareness regarding transmission of food borne infections and routine practices among food handler of the food establishments of a super speciality teaching hospital of Kashmir. Results Out of 121 respondents (33.05 percent cooks, 42.97 percent stewards and 23.97 percent dishwashers, 90.90 percent were males and 9.10 percent females. Majority (90.90 percent have educational background below high school level (group B and the rest (9.10% have education above 10th standard (group A. Soap was used by majority(90.9% of group A in comparison to group B(59.1% before entering kitchen.72.7% of group A employees change their shoes and use kitchen slippers in the kitchen, whereas only 31.8% of group B employees do so and the rest(68.2% do not change the foot wear before entering the kitchen.While 81.8% of group A employees responded that diarrhoeal diseases spread by contaminated food,majority of group B(62.7% responded other reasons.81.8% of group A feel it necessary to chlorinate or filter visibly clean water, whereas only 52.7% of group B feel so. Conclusion Food handlers of any food establishment, in particular hospital kitchen should have high standard of educational background to have enough awareness regarding food borne diseases and importance ofpersonal hygiene to prevent transmission of diseases. Because of poor educational background, the food handlers in our study didn’t know the importance of use

HYGIENE DAN SANITASI DI THE 18th KITCHEN THE TRANS LUXURY HOTEL BANDUNG

Directory of Open Access Journals (Sweden)

Dimas Setio Kresnadi

2016-03-01

Full Text Available Abstract - Kitchen is a food processing center at the hotel. Good and bad food products in hotel determined on Personal hygiene, sanitation food, sanitation equipment, and sanitary environment in the hotel kitchen is well organized. Hygiene and sanitation in the kitchen is essential to produce healthy food and clean, this study found that poor personal hygiene are employees who are less aware of hand hygiene, food storage facilities that do not match the standard, not the availability of ultraviolet sterilization box for kitchen Utensil, sewerage is inadequate and the use of non-sterile rubber carpet. The research method used in this research is descriptive method. Based on the data obtained, the management should improve the standard of hygiene and sanitation in the kitchen by providing training routine personal hygiene, and keep adding to the food storage bins, providing ultraviolet Utensil box for the kitchen, replacing the flooring with anti slip floor and improve drainage waste according to the standard.   Keywords: Hygiene, Sanitation in kitchen hotel     Abstrak - Kitchen merupakan pusat pengolahan makanan di hotel. Baik buruknya produk makanan di hotel  ditentukan  pada  Personal hygiene, sanitasi makanan, sanitasi peralatan, dan sanitasi lingkungan di kitchen hotel yang teratur dengan baik. Hygiene dan sanitasi di kitchen sangatlah penting untuk menghasilkan makanan yang sehat dan bersih, dalam penelitian ini ditemukan personal hygiene yang kurang baik yaitu karyawan yang kurang sadar akan kebersihan tangan, tempat penyimpanan makanan yang tidak sesuai standar, tidak tersedianya ultraviolet box untuk sterilisasi kitchen utensil,  saluran pembuangan air limbah yang kurang memadai dan penggunaan karpet karet yang tidak steril. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif. Berdasarkan data yang diperoleh maka management sebaiknya memperbaiki standar hygiene dan sanitasi di kitchen dengan cara

Use of irradiation to assure the hygienic quality of animal origin foods

International Nuclear Information System (INIS)

Luna Carbajal, P. C.

1991-01-01

Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it has no radioactive remains and it is not a radioactivity inductor, in a word is an inocuous food, are presented in this study (Author)

Knowledge, attitude, and practice (KAP) of food hygiene among schools students' in Majmaah city, Saudi Arabia.

Science.gov (United States)

Almansour, Mohammed; Sami, Waqas; Al-Rashedy, Oliyan Shoqer; Alsaab, Rayan Saad; Alfayez, Abdulrahman Saad; Almarri, Nawaf Rashed

2016-04-01

To determine the level of knowledge, attitude, and practice of food hygiene among primary, intermediate and high school students and explore association, if any, with socio-demographic differences. The observational cross-sectional study was conducted at boy's schools in Majmaah, Kingdom of Saudi Arabia, from February to May 2014. Data was collected using stratified random sampling technique from students aged 8-25 year. Two schools from each level (primary, intermediate and high school) were randomly selected and data was collected from the selected schools using simple random sampling method. A self-administered modified Sharif and Al-Malki questionnaire for knowledge, attitude and practice of food hygiene was used with Arabic translation. The mean age of 377 male students in the study was 14.53±2.647 years. Knowledge levels was less in primary school students compared to high school students (p=0.026). Attitude level was high in primary school students compared to intermediate school students (pstudents exhibited good practice levels, despite fair knowledge and attitude levels.

Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level.

Science.gov (United States)

Henriques, A R; Gama, L T; Fraqueza, M J

2017-02-02

Listeria monocytogenes isolates collected from final products and food contact surfaces of 10 ready-to-eat meat-based food products (RTEMP) producing industries were analyzed to relate their virulence-associated characteristics and genetic profiles with the hygiene assessment of those industries. Together with sample collection, an audit was performed to evaluate the implemented food safety management system and to investigate the specific audit requisites more associated to the occurrence of those L. monocytogenes serogroups frequently related with human disease. L. monocytogenes was present in 18% of the samples. The isolates (n=62) were serogrouped and detection of virulence-associated genes inlA, inlB, inlC and inlJ, and also plcA, hlyA, actA and iap was done by multiplex PCR. After this initial characterization, selected isolates (n=31) were submitted to antibiotic resistance testing by the disk diffusion method for the currently most used human and veterinary antibiotics and resistance was low. These isolates were also subtyped by pulsed-field gel electrophoresis. Genotyping and serogrouping of L. monocytogenes isolates revealed a genetically diverse population. Our data indicate that contamination of final products does not seem to be uniquely related to the sampled food surfaces. The occurrence of those L. monocytogenes serogroups more commonly associated with human disease in industries with a high hygienic audit classification could be the result of a previous identification of the pathogen, with an enforcement of the hygiene program without recognizing the real source of contamination. This reinforces the importance of a conjoined diagnosis using audit data and microbiological testing. Food safety management systems of those industries need improvement, particularly in cleaning and sanitizing operations, analytical control, preventive maintenance, personal hygiene and root cause analysis. Copyright © 2016. Published by Elsevier B.V.

Crew appliance concepts. Volume 4, appendix C: Modular space station appliances supporting engineering data. [food management and personal hygiene

Science.gov (United States)

Proctor, B. W.; Reysa, R. P.; Russell, D. J.

1975-01-01

Data collected for the appliances considered for the space station are presented along with plotted and tabulated trade study results for each appliance. The food management, and personal hygiene data are applicable to a six-man mission of 180-days.

Hand hygiene regimens for the reduction of risk in food service environments.

Science.gov (United States)

Edmonds, Sarah L; McCormack, Robert R; Zhou, Sifang Steve; Macinga, David R; Fricker, Christopher M

2012-07-01

Pathogenic strains of Escherichia coli and human norovirus are the main etiologic agents of foodborne illness resulting from inadequate hand hygiene practices by food service workers. This study was conducted to evaluate the antibacterial and antiviral efficacy of various hand hygiene product regimens under different soil conditions representative of those in food service settings and assess the impact of product formulation on this efficacy. On hands contaminated with chicken broth containing E. coli, representing a moderate soil load, a regimen combining an antimicrobial hand washing product with a 70% ethanol advanced formula (EtOH AF) gel achieved a 5.22-log reduction, whereas a nonantimicrobial hand washing product alone achieved a 3.10log reduction. When hands were heavily soiled from handling ground beef containing E. coli, a wash-sanitize regimen with a 0.5% chloroxylenol antimicrobial hand washing product and the 70% EtOH AF gel achieved a 4.60-log reduction, whereas a wash-sanitize regimen with a 62% EtOH foam achieved a 4.11-log reduction. Sanitizing with the 70% EtOH AF gel alone was more effective than hand washing with a nonantimicrobial product for reducing murine norovirus (MNV), a surrogate for human norovirus, with 2.60- and 1.79-log reductions, respectively. When combined with hand washing, the 70% EtOH AF gel produced a 3.19-log reduction against MNV. A regimen using the SaniTwice protocol with the 70% EtOH AF gel produced a 4.04-log reduction against MNV. These data suggest that although the process of hand washing helped to remove pathogens from the hands, use of a wash-sanitize regimen was even more effective for reducing organisms. Use of a high-efficacy sanitizer as part of a wash-sanitize regimen further increased the efficacy of the regimen. The use of a well-formulated alcohol-based hand rub as part of a wash-sanitize regimen should be considered as a means to reduce risk of infection transmission in food service facilities.

Efficacy of an extended theory of planned behaviour model for predicting caterers' hand hygiene practices.

Science.gov (United States)

Clayton, Deborah A; Griffith, Christopher J

2008-04-01

The main aim of this study was to determine the factors which influence caterers' hand hygiene practices using social cognitive theory. One hundred and fifteen food handlers from 29 catering businesses were observed carrying out 31,050 food preparation actions in their workplace. Caterers subsequently completed the Hand Hygiene Instrument (HHI), which ascertained attitudes towards hand hygiene using constructs from the Theory of Planned Behaviour (TPB) and the Health Belief Model. The TPB provided a useful framework for understanding caterers' implementation of hand hygiene practices, explaining 34% of the variance in hand hygiene malpractices (p behavioural control and intention (p food safety culture.

A Study of impact of Education on Awareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

OpenAIRE

Hina; Wani MA; Rehana K; Jan Farooq; Pandita K.K

2013-01-01

Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to find ...

A Study of impact of Education onAwareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

OpenAIRE

Pandita K.K

2013-01-01

Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to fin...

[Hygienic significance of patulin in food. 2. Occurrence of patulin in fruit and vegetables].

Science.gov (United States)

Thurm, V; Paul, P; Koch, C E

1979-01-01

The analyses of more than 200 samples of various foods of plant origin showed that patulin was contained in 36% of the fresh and canned fruits infested with mould, and in 7% of the vegetables. Besides apples, pears, plums, peaches and tomatoes contained also patulin. In organoleptically impeccable fruit juices, the contamination rates were 40% (for apple juice) and 16% (for the other juices, such as sour cherry, currant, sea buckthorn juices). The patulin content varied from 20 to 200 microgram/l, the mean value being 80 microgram/l. It ranged from 0.1 to 5 microgram/g in apples and sterile apple preserves. The authors discuss the hygienic-toxicologic significance of these findings, and suggest to include patulin in the examination of foods for mycotoxins, stipulating a permissible value.

The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

Science.gov (United States)

Kibret, Mulugeta; Abera, Bayeh

2012-03-01

Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

Toward harmonization of the European food hygiene/veterinary public health curriculum.

Science.gov (United States)

Smulders, Frans J M; Buncic, Sava; Fehlhaber, Karsten; Huey, Robert J; Korkeala, Hannu; Prieto, Miguel; Steinhauserova, Iva

2012-01-01

Prompted by developments in the agri-food industry and associated recent changes in European legislation, the responsibilities of veterinarians professionally active in veterinary public health (VPH), and particularly in food hygiene (FH), have increasingly shifted from the traditional end-product control toward longitudinally integrated safety assurance. This necessitates the restructuring of university training programs to provide starting competence in this area for veterinary graduates or a sub-population of them. To date, there are substantial differences in Europe in the way in which graduate programs in FH/VPH are structured and in the time allocated to this important curricular group of subjects. Having recognized this, the European Association of Establishments for Veterinary Education (EAEVE) recently instituted a working group to analyze the current situation, with a view to produce standard operating procedures allowing fair and transparent evaluations of universities/faculties constituting its membership and in concurrence with explicit European legislation on the professional qualifications deemed necessary for this veterinary discipline. This article summarizes the main conclusions and recommendations of the working group and seeks to contribute to the international efforts to optimize veterinary training in FH/VPH.

Assessment of hygiene standards and Hazard Analysis Critical Control Points implementation on passenger ships.

Science.gov (United States)

Mouchtouri, Varavara; Malissiova, Eleni; Zisis, Panagiotis; Paparizou, Evina; Hadjichristodoulou, Christos

2013-01-01

The level of hygiene on ferries can have impact on travellers' health. The aim of this study was to assess the hygiene standards of ferries in Greece and to investigate whether Hazard Analysis Critical Control Points (HACCP) implementation contributes to the hygiene status and particularly food safety aboard passenger ships. Hygiene inspections on 17 ferries in Greece were performed using a standardized inspection form, with a 135-point scale. Thirty-four water and 17 food samples were collected and analysed. About 65% (11/17) of ferries were scored with >100 points. Ferries with HACCP received higher scores during inspection compared to those without HACCP (p value food samples, only one was found positive for Salmonella spp. Implementation of management systems including HACCP principles can help to raise the level of hygiene aboard passenger ships.

Benzoate Allergy in Children--From Foods to Personal Hygiene Products.

Science.gov (United States)

Jacob, Sharon E; Hill, Hannah; Lucero, Hanna; Nedorost, Susan

2016-01-01

Benzoate allergy may be an overlooked allergen in children and one that may be of increasing importance with its increasing role as a preservative in pediatric personal hygiene formulations. The cases herein report an association with cola and benzoate allergy and discusses the implications of replacement of formaldehyde by benzoates in personal hygiene products. © 2016 Wiley Periodicals, Inc.

Hygiene Practices among Workers in Local Eateries of Orolu ...

African Journals Online (AJOL)

The springing up of fast food shops and local eateries in nooks and crannies of South Western ... hygienic practices employed in this food marketing sector, restaurants and hotels ..... food overnight. 126. 53.6. Use preservative in storing cereal.

A model of hygiene practices and consumption patterns in the consumer phase

DEFF Research Database (Denmark)

Christensen, Bjarke Bak; Rosenquist, Hanne; Sommer, Helle Mølgaard

2005-01-01

A mathematical model is presented, which addresses individual hygiene practices during food preparation and consumption patterns in private homes. Further, the model links food preparers and consumers based on their relationship to household types. For different age and gender groups, the model...... was highest for young males (aged 18-29 years) and lowest for the elderly above 60 years of age. Children aged 0-4 years had a higher probability of ingesting a risk meal than children aged 5-17 years. This difference between age and gender groups was ascribed to the variations in the hygiene levels of food....... The simulated results show that the probability of ingesting a chicken risk meal at home does not only depend on the hygiene practices of the persons preparing the food, but also on the consumption patterns of consumers, and the relationship between people preparing and ingesting food. This finding supports...

9. School of radiation sterilization and hygienization - Lectures

International Nuclear Information System (INIS)

Zimek, Z.; Kaluska, I.; Gluszewski, W.

2007-01-01

During the 9 School of radiation sterilization and hygienization 23 lectures were presented. They were devoted to all aspects of sterilization and hygienization of food, medicinal articles and cosmetics using the ionisation radiation. It was destined to physicians, manufacturers and vendees of spices, pharmaceuticals and cosmetics, personnel of the sanitary-epidemiological stations and even for the art conservators

9. School of radiation sterilization and hygienization - Presentations

International Nuclear Information System (INIS)

Zimek, Z.; Kaluska, I.; Gluszewski, W.

2007-01-01

During the 9. School of radiation sterilization and hygienization 23 lectures were presented. They were devoted to all aspects of sterilization and hygienization of food, medicinal articles and cosmetics using the ionisation radiation. It was destined to physicians, manufacturers and vendees of spices, pharmaceuticals and cosmetics, personnel of the sanitary-epidemiological stations and even for the art conservators

9 CFR 590.560 - Health and hygiene of personnel.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Health and hygiene of personnel. 590.560 Section 590.560 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF..., Processing, and Facility Requirements § 590.560 Health and hygiene of personnel. (a) Personnel facilities...

Adenylate kinase amplification of ATP bioluminescence for hygiene monitoring in the food and beverage industry.

Science.gov (United States)

Corbitt, A J; Bennion, N; Forsythe, S J

2000-06-01

Fourteen food residues, Escherichia coli O157:H7 and Staphylococcus aureus on stainless steel surfaces were detected using a combined assay with adenylate kinase as a cellular marker and ATP bioluminescence. The limit of sensitivity ranged from 0.02 to 708 microg for minced meat and broccoli, respectively. Both methods gave the same detection limit (105 cfu) for E. coli and Staph. aureus on stainless steel surfaces. The combined adenylate kinase-ATP assay is applicable to monitor the hygiene of work surfaces, especially those prone to contamination by meat and vegetable residues.

The Presence of Norovirus and Adenovirus on Environmental Surfaces in Relation to the Hygienic Level in Food Service Operations Associated with a Suspected Gastroenteritis Outbreak.

Science.gov (United States)

Maunula, Leena; Rönnqvist, M; Åberg, R; Lunden, J; Nevas, M

2017-09-01

Norovirus (NoV) gastroenteritis outbreaks appear frequently in food service operations (FSOs), such as in restaurants and canteens. In this study the presence of NoV and adenovirus (AdV) genomes was investigated on the surfaces of premises, especially in kitchens, of 30 FSOs where foodborne gastroenteritis outbreaks were suspected. The objective was to establish a possible association between the presence of virus genomes on surfaces and a visual hygienic status of the FSOs. NoV genome was found in 11 and AdV genome in 8 out of 30 FSOs. In total, 291 swabs were taken, of which 8.9% contained NoV and 5.8% AdV genome. The presence of NoV genomes on the surfaces was not found to associate with lower hygiene level of the premises when based on visual inspection; most (7/9) of the FSOs with NoV contamination on surfaces and a completed evaluation form had a good hygiene level (the best category). Restaurants had a significantly lower proportion of NoV-positive swabs compared to other FSOs (canteens, cafeteria, schools etc.) taken together (p = 0.00014). The presence of a designated break room for the workers was found to be significantly more common in AdV-negative kitchens (p = 0.046). Our findings suggest that swabbing is necessary for revealing viral contamination of surfaces and emphasis of hygiene inspections should be on the food handling procedures, and the education of food workers on virus transmission.

an assessment of the hygiene level in animal product processing

African Journals Online (AJOL)

cistvr

Keywords: Hygiene, animal product processing plants, checklists ... Changing lifestyles have brought new demands on the food industry; the ... Inspection is an aspect that needs to be revamped to ensure hygienic ... processing can affect a large number of people. .... trolled and equipment well designed; basic system.

Food hygiene control in school canteens of La Spezia municipality: years 2003-2012

Directory of Open Access Journals (Sweden)

Carlo Ercolini

2013-04-01

Full Text Available The school canteens are public catering services of great interest as they provide meals to a high number of consumers who are particularly susceptible to health risks, therefore surveillance and health control are very important to ensure food safety. To this purpose, a convention between the Istituto Zooprofilattico Sperimentale of Piemonte Liguria e Valle d’Aosta, and La Spezia municipality was established for the health control of school canteens. In this article we report the results of analysis performed on food and swab surfaces samples collected during the period 2003-2012 in 22 school canteens and 3 cooking centers. From a total of 1187 samples: 313 raw foods were analyzed for chemical and microbiological parameters to verify compliance with legislation, 71 food preparations were analyzed for bacteria indicators to assess the good manufacturing practices, and 803 surface swabs were tested for total mesophilic count (TMC, Salmonella spp. and Listeria spp. to control cleaning/disinfection conditions. The results show that only 1.3% of raw food samples did not respect the limits imposed by legislation, and 1.4% of food preparations was positive for pathogens. In environmental swabs, pathogenic microorganisms were never isolated and TMC exceeded the limits of acceptability in no more than 27% of cases. The most contaminated surfaces were those in contact with food and the equipment difficult to clean. The results demonstrate that potential hazards are kept to acceptable levels in school canteens and cooking centers investigated. In fact, during the period considered no foodborne diseases were reported among users. However, data obtained may be useful to better define control measures to be adopted to improve the hygienic level production in these structures and to prevent foodborne infections.

Comparison of Knowledge and Attitudes Using Computer-Based and Face-to-Face Personal Hygiene Training Methods in Food Processing Facilities

Science.gov (United States)

Fenton, Ginger D.; LaBorde, Luke F.; Radhakrishna, Rama B.; Brown, J. Lynne; Cutter, Catherine N.

2006-01-01

Computer-based training is increasingly favored by food companies for training workers due to convenience, self-pacing ability, and ease of use. The objectives of this study were to determine if personal hygiene training, offered through a computer-based method, is as effective as a face-to-face method in knowledge acquisition and improved…

A Survey of Hygiene Practices of Bakers in Amuwo Odofin Local ...

African Journals Online (AJOL)

A Survey of Hygiene Practices of Bakers in Amuwo Odofin Local Government ... pest control, hygiene of personnel, storage and waste management. Important as this strategy is in the food industry, little has been reported on the practice of ...

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 11. Use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in health care and food industries.

Science.gov (United States)

Todd, Ewen C D; Greig, Judy D; Michaels, Barry S; Bartleson, Charles A; Smith, Debra; Holah, John

2010-12-01

Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilities. Many of these settings present multiple opportunities for spread of pathogens within at-risk populations, and extra vigilance must be applied. Unfortunately, hand hygiene is not always carried out effectively, and both enteric and respiratory diseases are easily spread in these environments. Where water is limited or frequent hand hygiene is required on a daily basis, such as for many patients in hospitals and astronauts in space travel, instant sanitizers or sanitary wipes are thought to be an effective way of preventing contamination and spread of organisms among coworkers and others. Most concerns regarding compliance are associated with the health care field, but the food industry also must be considered. Specific reasons for not washing hands at appropriate times are laziness, time pressure, inadequate facilities and supplies, lack of accountability, and lack of involvement by companies, managers, and workers in supporting proper hand washing. To facilitate improvements in hand hygiene, measurement of compliant and noncompliant actions is necessary before implementing any procedural changes. Training alone is not sufficient for long-lasting improvement. Multiactivity strategies also must include modification of the organization culture to encourage safe hygienic practices, motivation of employees willing to use peer pressure on noncompliant coworkers, a reward and/or penalty system, and an operational design that facilitates regular hand hygiene.

Healthcare worker and family caregiver hand hygiene in Bangladeshi healthcare facilities: results from the Bangladesh National Hygiene Baseline Survey.

Science.gov (United States)

Horng, L M; Unicomb, L; Alam, M-U; Halder, A K; Shoab, A K; Ghosh, P K; Opel, A; Islam, M K; Luby, S P

2016-11-01

Healthcare facility hand hygiene impacts patient care, healthcare worker safety, and infection control, but low-income countries have few data to guide interventions. To conduct a nationally representative survey of hand hygiene infrastructure and behaviour in Bangladeshi healthcare facilities to establish baseline data to aid policy. The 2013 Bangladesh National Hygiene Baseline Survey examined water, sanitation, and hand hygiene across households, schools, restaurants and food vendors, traditional birth attendants, and healthcare facilities. We used probability proportional to size sampling to select 100 rural and urban population clusters, and then surveyed hand hygiene infrastructure in 875 inpatient healthcare facilities, observing behaviour in 100 facilities. More than 96% of facilities had 'improved' water sources, but environmental contamination occurred frequently around water sources. Soap was available at 78-92% of handwashing locations for doctors and nurses, but just 4-30% for patients and family. Only 2% of 4676 hand hygiene opportunities resulted in recommended actions: using alcohol sanitizer or washing both hands with soap, then drying by air or clean cloth. Healthcare workers performed recommended hand hygiene in 9% of 919 opportunities: more after patient contact (26%) than before (11%). Family caregivers frequently washed hands with only water (48% of 2751 opportunities), but with little soap (3%). Healthcare workers had more access to hand hygiene materials and performed better hand hygiene than family, but still had low adherence. Increasing hand hygiene materials and behaviour could improve infection control in Bangladeshi healthcare facilities. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

[Evaluation of the hygienic-sanitary conditions of kitchens in public and philanthropic daycare centers].

Science.gov (United States)

Oliveira, Mariana de Novaes; Brasil, Anne Lise Dias; Taddei, José Augusto de Aguiar Carrazedo

2008-01-01

This paper aims to evaluate the hygienic-sanitary conditions of kitchens in philanthropic and public daycare centers in the city of São Paulo using a tool of easy application. Information on the hygienic-sanitary conditions was gathered observing the operational conditions of five public and philanthropic daycare centers in the city of São Paulo. A score was developed for classifying the risks of food contamination. The operational conditions in the kitchens of the studied philanthropic and public daycare centers in the city of São Paulo can result in contamination of the prepared food. Among the most important risk factors for food contamination is the behavior of the workers who handle the food. Training and continuous supervision of the involved personnel are the best and easiest alternatives for assuring the appropriate hygienic-sanitary conditions and quality of the food offered to the children in these daycare centers.

The Application Of Women Towards Food Safety

Directory of Open Access Journals (Sweden)

Suzan Seren Karakus

2012-12-01

Full Text Available Objective: This study aims to determine the applications of women towards food safety during purchasing, preparing, cooking, storing foods and factors affecting these implementations. Tools and Method: The study included 300 women, who resided in Ankara, were randomly chosen, were volunteered to join study and were responsible for purchasing and preparing food. The survey used in the study consisted of sections as demographical information, food purchasing, food cooking, vehicle hygiene, and personal hygiene. The frequencies of women in implementing these practices towards women were scored and statistical operations were made according to these scores. Findings: 28.0% of the women participating in the study were high school graduate, and 44.3% of them were university graduate. Their average age was 35.43±11.39 years. The lower the ages of women were, the significantly higher their food purchasing scores (FPRS, food preparing scores (FPS, food storing score (FSS, personal hygiene score (PHS and total food security score (TFSS were (p< 0.05. The increase in the income levels of women results in the increase in FPS (p= 0.015 and vehicle hygiene score (VHS (p= 0.007. Statistically significant difference was found between education levels and FPRS and food cooking score (FCS (p< 0.005. Result: Educational and income levels of women affect their applications towards food safety. The individuals domestically responsible for food preparing require education to provide hygiene in food preparing, storing, etc. applications. Women should be given trainings about food safety and personal hygiene. [TAF Prev Med Bull 2012; 11(6.000: 651-660

Hygiene Sanitasi Makanan dan Pemeriksaan Formalin Serta Boraks Pada Makanan Jajanan (Otak-Otak) di Kota Tanjungpinang Tahun 2013

OpenAIRE

Doliyanto

2015-01-01

Otak-otak are typical foods of Tanjungpinang. Those makers of traditional food of otak-otak are usually people who have low knowledge. Thus, the management of street food gave less attention to food safety, including food sanitation hygiene. The objective of this study was to know the hygiene of food sanitation and inspection of formalin and borax on street food (otak-otak) in Tanjungpinang . This was descriptive survey research. The samples were traditional snack food maker...

Domestic food preparation practices: a review of the reasons for poor home hygiene practices.

Science.gov (United States)

Al-Sakkaf, Ali

2015-09-01

New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been suggested that New Zealanders have worse home hygiene practices during food preparation than the citizens of other developed countries. Thus, it is necessary to recognize and understand the reasons for consumer's poor practices in order to help develop a more effective message to improve New Zealanders' practices in the domestic environment. This could in turn lead to a reduction in the number of campylobacteriosis cases. The objective is to review cited literature on consumer practices which is related to food poisoning and to attempt to list the factors related to poor consumer practice. There are many internationally identifiable reasons for the poor practices of consumers. These reasons include psychological, demographic and socioeconomic variables; personal interest in new information; prior knowledge; cultural influence; educational background; perception of risk, control and liability; and attitude towards the addressed practices or hazards. The results have indicated that 'optimistic bias', the 'illusion of control', habits and lack of knowledge concerning food safety during domestic food preparation are prevalent among consumers. The research indicated the influence of demographic factors (age, gender, level of education, income, work hours, race, location, culture), as they play a potential role in determining domestic food safety behaviour. It appears that all these factors are applicable for New Zealand consumers and should be addressed in any future education strategy aimed at improving New Zealanders' food handling practices. © The Author (2013). Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Food and Personal Hygiene Perceptions and Practices among Caregivers Whose Children Have Diarrhea: A Qualitative Study of Urban Mothers in Tangerang, Indonesia

Science.gov (United States)

Usfar, Avita A.; Iswarawanti, Dwi N.; Davelyna, Devy; Dillon, Drupadi

2010-01-01

Objective: To examine caregivers' perceptions and practices related to food and personal hygiene and its association with diarrhea in children 6 to 36 months of age who suffered recurrent diarrhea. Design: This qualitative study, conducted in March and April 2006, used both in-depth interviews and direct observation data. Setting: Urban Tangerang,…

An outbreak of Norwalk-like viral gastroenteritis in a frequently penalized food service operation: a case for mandatory training of food handlers in safety and hygiene.

Science.gov (United States)

Kassa, H

2001-12-01

In 1999, in Toledo, Ohio, an outbreak of gastroenteritis occurred among people who had attended a Christmas dinner banquet and had eaten food prepared by a local caterer. Overall, 93 of the 137 attendees (67.9 percent) reported illness. Eight sought medical care, and one was hospitalized. Case-control studies revealed that the illness was associated with eating tossed salad (odds ratio [OR] = 2.5, 95 percent confidence interval [CI] = 1.02-6.26). Eleven of 12 stool specimens that were taken from ill people tested positive for a Norwalk-like virus (NLV) but were negative for E. coli O157:H7, Salmonella, and Shigella. The primary source of the outbreak was not determined, but an infected food handler may have played a role in the transmission of the virus. The catering facility had been cited frequently for food safety and hygiene violations. None of the personnel or food handlers at this facility had been appropriately trained in safe food-handling practices, nor had the personnel at another local caterer that had prepared food items suspected of causing a multistate outbreak of NLVs. In Toledo, food service operations with trained personnel/food handlers received better inspection reports than food service operations without trained personnel and were less likely to contribute to foodborne outbreaks. Training of personnel and food handlers may be important for preventing outbreaks.

Dental hygiene habits and oral health status of seafarers.

Science.gov (United States)

Mahdi, Syed Sarosh; Sibilio, Fabio; Amenta, Francesco

2016-01-01

This study has assessed the dental hygiene habits and problems of seafarers and their attitudes/ perceptions regarding oral hygiene using a dental hygiene/habits questionnaire. A research questionnaire on oral hygiene habits was prepared along with a summary of all the questions and sent to ships via e-mail by Centro Internazionale Radio Medico (CIRM) networks. CIRM, is the Italian Telemedical Maritime Assistance Service (TMAS), and represents the Centre with the largest number of seafarers assisted on board ships worldwide. CIRM proposed the questionnaire to all ships (n = 1,198) asking for medical advice from 1 July 2014 till 31 October 2014. Two dental professionals were involved in the development and analysis of the questionnaire. Seafarers are at risk of several dental health problems due to their oral hygiene and dietary habits, smoking and alcohol consumption, poor oral hygiene knowledge and motivation. Dietary habits during voyages were also questionable and seafarers consume food rich in fermentable carbohydrates, which is a major risk factor for dental caries. Seafarers need better oral hygiene education and care to enable them to manage their oral health in a better way. Life at the sea, under challenging circumstances is not without stress, that is why it is important that seafarers are given complete information about correct oral hygiene protocols and dental hygiene and the advantages for their health of keeping a healthy mouth.

Application of food irradiation technology in development of future special purposed foods

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Shin, Myung Gon [Woosong University, Daejeon (Korea, Republic of); Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

2010-06-15

Advanced food technologies fused with radiation technology could be applied to the development of various special-purpose foods such space foods, combat rations, emergency foods, and sterile patient meals. In U.S.A, the National Aeronautics and Space Administration and the U.S. Army Natick Soldier RD and E Center co-developed the hazard analysis of critical control point, which is a essential hygienic control system in food industry. Moreover, strict manufacturing standards to produce shelf-stable foods using radiation (ionizing energy) technology were established. In Korea, the advanced food technologies to sterilize various foods using irradiation technology were expected to be applied as a hygiene process on group meals and ready-to-eat/ready-to cook foods, and to produce foods for patients with high hygienic, nutritional, and organoleptic qualities through the combination treatments with irradiation technology. And, it was considered that the advanced technology would improve the related industries and national economy by introducing the food irradiation technology to the Korean traditional fermented foods to improve their functionality. In conclusion, the advanced food technologies which are preoccupied by some developed countries like U.S.A. and Russia will make a contribution to the development of national science and technology, and competitiveness promotion of industry.

Application of food irradiation technology in development of future special purposed foods

International Nuclear Information System (INIS)

Byun, Myung Woo; Shin, Myung Gon; Lee, Ju Woon

2010-01-01

Advanced food technologies fused with radiation technology could be applied to the development of various special-purpose foods such space foods, combat rations, emergency foods, and sterile patient meals. In U.S.A, the National Aeronautics and Space Administration and the U.S. Army Natick Soldier RD and E Center co-developed the hazard analysis of critical control point, which is a essential hygienic control system in food industry. Moreover, strict manufacturing standards to produce shelf-stable foods using radiation (ionizing energy) technology were established. In Korea, the advanced food technologies to sterilize various foods using irradiation technology were expected to be applied as a hygiene process on group meals and ready-to-eat/ready-to cook foods, and to produce foods for patients with high hygienic, nutritional, and organoleptic qualities through the combination treatments with irradiation technology. And, it was considered that the advanced technology would improve the related industries and national economy by introducing the food irradiation technology to the Korean traditional fermented foods to improve their functionality. In conclusion, the advanced food technologies which are preoccupied by some developed countries like U.S.A. and Russia will make a contribution to the development of national science and technology, and competitiveness promotion of industry

Access to Safe Water and Personal Hygiene Practices in the Kulandia Refugee Camp (Jerusalem).

Science.gov (United States)

Issa, Mohamad; McHenry, Michael; Issa, Abdul Aziz; Blackwood, R Alexander

2015-12-22

Diarrheal illness, frequently associated with fecal-oral transmission, is one of the leading causes of death worldwide. It is commonly preventable through the implementation of safe water practices. This experiment concerns how to best implement safe water practices in a quasi-permanent refugee camp setting with limited ability for structural changes. Specifically, we explore how health promotion activities that help identify target groups for hygiene interventions can play a role in disease prevention. An anonymous survey was conducted at the United Nations Relief and Works Agency Health Clinic in the Kulandia refugee camp to assess the safe water and personal hygiene practices. Demographic and social characteristics, accessible water and personal hygiene characteristics, and gastrointestinal (GI) burden for individuals and their households were assessed. A total of 96 individuals were enrolled; 62 females and 34 males. Approximately 58% of the sample had soap available and washed hands before and after eating and when preparing food. Piped water was the main source of drinking water (62%), while 31% of our sample utilized tanker-trucks. 93% of participants had access to toilet facilities, with 86% of these facilities being private households. 55% practice extra water hygiene measures on their household drinking water source. 51.3% considered vendor cleanliness when they were buying food. 51% had received formal health education. 68.8% had been taught by their parents, but only 55.2% were teaching their children and 15.6% had consistent access to a health professional for hygiene inquiries. Individual variables and hygiene practices associated with lower rates of diarrheal illnesses included having water piped into the home, proper hand washing, adequate soap availability, proper consideration of vendor cleanliness, higher income, levels of education, health hygiene education, and having access to healthcare professions to discuss hygiene related matters. This is

How immediate and significant is the outcome of training on diversified diets, hygiene and food safety? An effort to mitigate child undernutrition in rural Malawi.

Science.gov (United States)

Seetha, Anitha; Tsusaka, Takuji W; Munthali, Timalizge W; Musukwa, Maggie; Mwangwela, Agnes; Kalumikiza, Zione; Manani, Tinna; Kachulu, Lizzie; Kumwenda, Nelson; Musoke, Mike; Okori, Patrick

2018-04-01

The present study examined the impacts of training on nutrition, hygiene and food safety designed by the Nutrition Working Group, Child Survival Collaborations and Resources Group (CORE). Adapted from the 21d Positive Deviance/Hearth model, mothers were trained on the subjects of appropriate complementary feeding, water, sanitation and hygiene (WASH) practices, and aflatoxin contamination in food. To assess the impacts on child undernutrition, a randomised controlled trial was implemented on a sample of 179 mothers and their children (<2 years old) in two districts of Malawi, namely Mzimba and Balaka. Settings A 21d intensive learning-by-doing process using the positive deviance approach. Malawian children and mothers. Difference-in-difference panel regression analysis revealed that the impacts of the comprehensive training were positive and statistically significant on the Z-scores for wasting and underweight, where the effects increased constantly over time within the 21d time frame. As for stunting, the coefficients were not statistically significant during the 21d programme, although the level of significance started increasing in 2 weeks, indicating that stunting should also be alleviated in a slightly longer time horizon. The study clearly suggests that comprehensive training immediately guides mothers into improved dietary and hygiene practices, and that improved practices take immediate and progressive effects in ameliorating children's undernutrition.

PERANAN PERSONAL HYGIENE DALAM MENINGKATKAN KUALITAS MAKANAN DI RESTAURANT HOTEL KARTIKA WIJAYA BATU

OpenAIRE

Muhammad Danang Setioko

2016-01-01

The purpose of this study was to clarify the role of personal hygiene in improving the quality of food at the Restaurant Hotel Kartika Wijaya. This research is a descriptive study using a qualitative approach . The population in the study of 10 respondents. Data collection techniques were used that observation and questionnaires. Data from the research showed that many employees in the kitchen at the Hotel Kartika Wijaya not apply personal hygiene. Therefore contributes to the quality of food...

Hygiene pests as vectors for parasitic and bacterial diseases in humans

Science.gov (United States)

Cholewiński, Marcin; Derda, Monika; Hadaś, Edward

Diseases transmitted by hygiene pests remain a very serious problem in spite of fast developments in science and medicine. The present study focuses on pests carrying germs that pose a threat to human health and life. The quick pace of life, the need to satisfy human needs and mass production of food sometimes result in flagrant sanitary, hygienic and epidemiological deficiencies. These irregularities are conducive to hygiene pests, which, when not held in check by proper control measures, may act more efficiently and quickly.

A survey of food safety training in small food manufacturers.

Science.gov (United States)

Worsfold, Denise

2005-08-01

A survey of food safety training was conducted in small food manufacturing firms in South Wales. Structured interviews with managers were used to collect information on the extent and level of food hygiene and HACCP training and the manager's perceptions of and attitude towards training. All the businesses surveyed had undertaken some hygiene training. Hygiene induction programmes were often unstructured and generally unrecorded. Low-risk production workers were usually trained on the job whilst high-care production staff were trained in hygiene to Level 1. Part-time and temporary staff received less training than full-timers. Regular refresher training was undertaken by less than half of the sample. None of the businesses made use of National Vocational Qualification (NVQ) qualifications. Over half of the managers/senior staff had undertaken higher levels of hygiene training and half had attended a HACCP course. Managers trained the workforce to operate the HACCP system. Formal training-related activities were generally only found in the larger businesses. Few of the manufacturers had made use of training consultants. Managers held positive attitudes towards training but most regarded it as operating expense rather than an investment. Resource poverty, in terms of time and money was perceived to be a major inhibiting factor to continual, systematic training.

PENERAPAN HYGIENE DAN SANITASI DI PASTRY HOTEL HILTON BANDUNG

Directory of Open Access Journals (Sweden)

Verena Widya Pertiwi

2016-05-01

Full Text Available Abstract - Application of hygiene and sanitation in Hilton Hotel Bandung is important thing to note in the process of implementation. This is done to prevent food contamination of food that cab be caused by several factors such as, human, work area, kitchen utensil, material strorage systems and product. Because of this determination of standarts personal hygiene, area and utensil must be done correcly so that each product is safe for consumption. Authors on the basis of these issues are very keen to examine and make a final project with the title “application of hygiene and sanitation in the Hilton Hotel Bandung”. Research carried out by several methode of observation, interview and the latter is the study of documents. The research was conducted at the Hilton Hotel Bandung, for 6 months. The study was conducted as one of the requiremants for the final session of college exams Bina Sarana Informatika university Bandung. Based on the result of research and discussion conducted, authors concluded that the presence of load application staandard of hygiene and sanitation in hotel can improve the standard of health, hygiene and quality of a product when it is done in accordance with existing procedures. Key word : Hygiene and sanitation pastry hotel. Abstraksi - Penerapan hygiene dan sanitasi di Hotel Hilton Bandung merupakan upaya penting yang harus diperhatikan dalam proses pelaksanannya. Hal ini dilakukan untuk mencegah terjadinya kontaminasi makanan yang dapat disebabkan oleh beberapa faktor seperti manusia, area kerja, peralatan, sistem penyimpanan bahan dan produk. Penentuan standar kebersihan personal, area kerja maupun peralatan harus dilakukan dengan tepat dan benar agar setiap produk yang dihasilkan oleh bagian pastry hotel aman untuk dikonsumsi. Atas dasar persoalan di atas penulis sangat tertarik untuk menelitinya dan membuat tugas akhir dengan judul “ Penerapan Hygiene dan Sanitasi di Hotel Hilton Bandung ”. Metode penelitian

Yersinia enterocolitica : a review of its role in food hygiene.

Science.gov (United States)

Morris, G K; Feeley, J C

1976-01-01

Since Yersinia enterocolitica, now classified as a member of the Enterobacteriaceae, was recognized as a distinct species in 1964 it has been isolated with increasing frequency from man and animals (including dogs and pigs) and from some human foods. Y. enterocolitica infections are now seen as a cause for some concern in both human and veterinary medicine. The organism is commonly found in specimens from swine slaughterhouses and has been isolated from samples of market meat, vacuum-packed beef, mussels, oysters, and ice-cream. It has also been found in nonchlorinated well water used for drinking purposes. Infections in man therefore probably have an alimentary origin. Only 23 human infections were recorded in 1966 but the number increased to over 4000 in 1974. However, reported incidence is affected by growing awareness about the role of the organism in human and animal disease and by intensive laboratory analyses. While knowledge about the geographical distribution of Y. enterocolitica is still fragmentary it is clear that infections are very frequent in some parts of the world and probably common but unrecognized in many countries. The most common symptoms of Y. enterocolitica infections in man are fever, abdominal pain, and diarrhoea. In the USA most isolations in human infections were made from blood and mesenteric lymph node samples. The pathogenic mechanism is not known. In one experiment involving a human volunteer subject a dose of 3.5 x 10(9) organisms was required to produce an infection. Only recently has some success been obtained in establishing experimental infections in mice, guinea-pigs, rats, and rabbits. Laboratory cultivation techniques for Y. enterocolitica are described together with a table of minimal tests for characterizing the organism and two biotyping schema. Little is known about methods for controlling this disease, but environmental hygiene and sanitation with regard to food and water should apply.

Evaluation of the level of domestic hygiene in household kitchens.

Science.gov (United States)

Sanna, A; Carraro, V; Sanna, C; Cabiddu, C; Brandas, V; Coroneo, V

2014-01-01

Each year in industrialized countries, 30-40% or more cases of food poisoning occur in the household. The aims of this study are to describe the aspects related to food safety in households by carrying out a microbiological characterization of the kitchens in residential dwellings and to increase consumers' awareness concerning the importance of good hygienic practices, which are required for preventing foodborne diseases at household level. The collection of data involved taking 760 analytical samples of kitchen-counter tops and food from 80 kitchens of private dwellings; the manner in which food was treated was evaluated from the moment of purchase to its transformation and storage by means of a checklist; the questionnaire enabled us to determine the extent of consumers' knowledge concerning the food sector. Overall, the results showed a good level of hygiene concerning both food and kitchen-counter top food surfaces. The respondents of the questionnaire did not appear to be aware of various health risks especially concerning the management of the temperature and compartments of refrigerators as well as food storage times and the cooking or heating of food. The data indicate that final consumers should take more care when cleaning kitchen-counter tops and washing salad; special training programmes should be included in school curricular in order to increase citizens' awareness and knowledge concerning food risks within the household.

A follow-up study of hygiene in catering premises at large-scale events in the United Kingdom.

Science.gov (United States)

Willis, C; Elviss, N; McLauchlin, J

2015-01-01

To investigate food hygiene practices at large events by assessing the microbiological quality of ready-to-eat food, drinking water, food preparation surfaces, cleaning cloths and wristbands worn by food handlers for event security purposes. Over a 7-month period, 1662 samples were collected at 153 events and examined for microbiological contamination. Eight per cent of food samples were of an unsatisfactory quality. A further one per cent contained potentially hazardous levels of human pathogenic bacteria. 27% of water samples, 32% of swabs and 56% of cloths were also unsatisfactory. These results represented an improvement in hygiene compared to a previous study carried out 12 months previously. A fifth of food handler wristbands were contaminated with Enterobacteriaceae, Escherichia coli and/or coagulase-positive staphylococci, with those bands made from fabric being more frequently contaminated than those made from plastic or other materials. This study provides evidence that the food hygiene at large-scale events may have improved. However, there is still a need for continued efforts to maintain an ongoing improvement in cleaning regimes and food hygiene management. This study was part of an ongoing focus on large events in the lead-up to the London 2012 Olympics. Lessons learnt here will be important in the planning of future large events. © 2014 Crown copyright. © 2014 Society for Applied Microbiology This article is Published with the permission of the Controller of HMSO and Queen's Printer for Scotland.

Hygiene practices among street food vendors

African Journals Online (AJOL)

User

giene regulations to keep street food save for consumers. Journal of Medical ... UDS Publishers Limited All Right Reserved 2026-6294 ... authorities to enforce food safety regulations, unlike .... (50%) school food vendors sampled in Konongo.

[Comprehensive study on the prevention of food poisoning through the investigation of an affected hospital food service facility].

Science.gov (United States)

Kubota, Satoshi; Kawai, Hiromi

2015-01-01

In Japan, more than 20,000 people suffer from various types of food poisoning annually. In this paper, we discuss the prevention of food poisoning in hospital food service facilities from the perspective of hygiene management and organizational behavior. We inspected the kitchen environment and the meal preparation process in a hospital food service facility in Japan that had been the site of a food poisoning incident. To clarify the present state of hygiene management, interviews were conducted with both the head of the nutrition and food service section and the administrative manager. In addition, questionnaires were distributed to the food service staff to assess their level of satisfaction with the working environment. The facility had been built about 10 years previously and was well maintained. Meal preparations were performed according to the operation manual, and education and training for the food service staff were carried out daily. No problems were evident regarding hygiene management. However, concerning organizational behavior, the satisfaction level of the staff was found to be relatively low, which may have led to a reduction in their organizational commitment and a decrease in their performance. To aid in the prevention of food poisoning incidents in hospital food service facilities, it is essential not only to conduct standard hygiene management and training, but also to consider the organizational behavior of the food service staff.

PERANAN PERSONAL HYGIENE DALAM MENINGKATKAN KUALITAS MAKANAN DI RESTAURANT HOTEL KARTIKA WIJAYA BATU

Directory of Open Access Journals (Sweden)

Muhammad Danang Setioko

2016-12-01

Full Text Available The purpose of this study was to clarify the role of personal hygiene in improving the quality of food at the Restaurant Hotel Kartika Wijaya. This research is a descriptive study using a qualitative approach . The population in the study of 10 respondents. Data collection techniques were used that observation and questionnaires. Data from the research showed that many employees in the kitchen at the Hotel Kartika Wijaya not apply personal hygiene. Therefore contributes to the quality of food at the Restaurant Hotel Kartika Wijaya . �

Factors affecting workers' delivery of good hygienic and sanitary ...

African Journals Online (AJOL)

ADEYEYE

2015-03-06

Mar 6, 2015 ... adhere to Good Manufacturing Practices (GMP) and. Good Hygiene Practices ... has resulted in meat contamination and poor waste disposal, with ... and other food animals arrive these slaughterhouses from various parts of ...

Risk Analysis of Typhoid Fever Based on Personal Hygiene and Street Food Consumption Habit at Home

Directory of Open Access Journals (Sweden)

Hilda Nuruzzaman

2016-11-01

Full Text Available Typhoid fever is disease caused by Salmonella typhi bacteria transmission trought contaminated food and drink. Data from RSUD dr. Abdoer Rahem showing that from 2011–2013 typhoid fever case always increase and often happened to children age 5–14 years old. The objective research to analysis risk factor of typhoid fever according to snacking habit at school and at house of children age 7–12 years old. This research was observasional case control study. Data for case in this research are taken from medical record of ‘Unit Teratai’ for the past 1 year in RSUD dr. Abdoer Rahem Situbondo, whereas for control are case group. There are eighty person taken for this research as sample. This result was the risk of typhoid fever children which has habit of hand washing had after defecation at home OR 3.67 (1.29 < OR < 10.64, children which has habit of hand washing before eating had OR 4.33 (1.54 < OR < 12.44, children with short dirty fingernails had OR 7.79 (1.46 < OR < 46.18 frequent street food consumption OR 3.89 (1.39 < OR < 11.06, buy snack at food street OR 3.95 (1.40 < OR < 11.30, buy some snack with packing had OR 3.5 (1.26 < OR < 9.38. The conclusion is that habit hand washing after defecation, habit hand washing before eating, short dirty fingernail, frequent food street consumption, buy food street and buy some food with sealed packing can secrease the risk of typhoid fever for children age 7–12 years Keywords: typhoid fever, risk factor of typhoid fever, personal hygiene, street food consumption habit

Hygienic status assessment of dish washing waters, utensils, hands ...

African Journals Online (AJOL)

Hygienic status assessment of dish washing waters, utensils, hands and pieces of money from street food processing sites in Ouagadougou (Burkina Faso). N Barro, AR Bello, A Savadogo, CAT Ouattara, AJ Iiboudo, AS Traoré ...

Facts about food irradiation: Irradiation and food safety

International Nuclear Information System (INIS)

1991-01-01

This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

SANITARY-HYGIENIC ASPECTS IN COMMERCIALIZATION IN FISH MARKET IGARAPÉ DAS MULHERES, MACAPÁ-AP

Directory of Open Access Journals (Sweden)

Antonio Carlos Souza Silva Junior

2016-12-01

Full Text Available Being highly perishable, the fish requires special care from capture to arrival at the consumer's home. However, after the capture, the microbiota is altered at all stages. This study aimed to assess the sanitary conditions of marketing of fish in the Fish Friday, Macapá-AP, in order to identify critical points of the process. We used the direct observational method with the application of a checklist, based on the RDC nº216, items for building, equipment / instruments, utensils and hygiene, clothing, hygienic habits, personal protective equipment and quality raw material. The fair in question was rated in Group 2, failing to meet the requirements of industry topics Organization (marketing space extremely limited, national manager indefinite absence of good practice manual, along with the standard operating procedures; hygiene observation site (fish is exposed without ice, ice used only for storage, water use without treatment, and cleaned the handler (clothing unsatisfactory, tobacco consumption during marketing, simultaneous manipulation of money and food, no clean hands when handling food thus does not meet the provisions of the legislation. Such unconformities compromise the quality of products and endangers the health of the consumer, demonstrating that only the drafting of laws is not sufficient to ensure food safety without intense scrutiny in conjunction with the drafting resolutions appropriate to the reality of each region and training programs aimed at promoting recycling and the production of safe food hygiene and sanitary conditions in the question that reality cannot be changed. Keywords: marketing of fish; conditions of merchantability; market.

Food concentrations and dietary intakes of elements for Chinese man

International Nuclear Information System (INIS)

Zhu Hongda; Wang Jixian; Chen Rusong

2000-01-01

Objective: To obtain concentrations of elements in Chinese current foods and their dietary intakes by adult man in order to provide a basis on intake parameters of Chinese Reference Man and make related hygienic evaluation. Methods: With mixed food sample method of total diet study, determination of element concentrations in constituent foods of diets for 4 areas with different diet types was carried out by using NAA, ICP-MS, ICP-AES, AAS and necessary QA measures, and estimation of their daily intakes and hygienic evaluation were also made. Results: The concentrations of 42 elements in 12 categories of foods, their intakes and hygienic evaluation for adult man were obtained. Conclusion: The data on element concentrations in Chinese foods and their dietary intakes were updated and widened. These data provided a new basis for developing the parameters of Chinese Reference Man and revealed some current hygienic problems. For example, from viewpoint of nutrition hygiene the Ca, Zn, and Cu intakes for Chinese Reference Man are insufficient, and from consideration of food hygiene the intakes of Pb,Cd and Na are excessive.. Especially, and Cd average daily intakes of Pb, Cd and Hg have been increased during recent years, those of Pb exceed their ADIs, which should be paid attention to

Prediction of hygiene in food processing equipment using flow modelling

DEFF Research Database (Denmark)

Friis, Alan; Jensen, Bo Boye Busk

2002-01-01

Computational fluid dynamics (CFD) has been applied to investigate the design of closed process equipment with respect to cleanability. The CFD simulations were validated using the standardized cleaning test proposed by the European Hygienic Engineering and Design Group. CFD has been proven as a ...

U.S. Food System Working Conditions as an Issue of Food Safety.

Science.gov (United States)

Clayton, Megan L; Smith, Katherine C; Pollack, Keshia M; Neff, Roni A; Rutkow, Lainie

2017-02-01

Food workers' health and hygiene are common pathways to foodborne disease outbreaks. Improving food system jobs is important to food safety because working conditions impact workers' health, hygiene, and safe food handling. Stakeholders from key industries have advanced working conditions as an issue of public safety in the United States. Yet, for the food industry, stakeholder engagement with this topic is seemingly limited. To understand this lack of action, we interviewed key informants from organizations recognized for their agenda-setting role on food-worker issues. Findings suggest that participants recognize the work standards/food safety connection, yet perceived barriers limit adoption of a food safety frame, including more pressing priorities (e.g., occupational safety); poor fit with organizational strategies and mission; and questionable utility, including potential negative consequences. Using these findings, we consider how public health advocates may connect food working conditions to food and public safety and elevate it to the public policy agenda.

Socio-economic and hygiene features of street food vending in ...

African Journals Online (AJOL)

2006-12-04

Dec 4, 2006 ... Results. The survey showed a high hygiene standard maintained by most vendors during ... vending for their livelihood and that their customers appreciate their trade. .... They followed a judgemental approach in their .... that occur in microscopic clusters, with S. aureus .... Customer satisfaction with street.

Hygiene Basics

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Hygiene Basics KidsHealth / For Teens / Hygiene Basics What's in this article? Oily Hair Sweat ... smell, anyway? Read below for information on some hygiene basics — and learn how to deal with greasy ...

Knowledge, Attitude, and Practice on Menstrual Hygiene Management among School Adolescents.

Science.gov (United States)

Yadav, Ram Naresh; Joshi, Shrijana; Poudel, Rajesh; Pandeya, Pawan

2018-01-01

Menstrual hygiene management remains a taboo in many communities in Nepal. Cultural beliefs about menstruation such as food taboos and untouchability have negative impact on dignity, health and education of adolescent girls. The objective of the study was to assess the current knowledge, attitude and practice of school adolescents on menstrual hygiene management in Doti District in Far-Western Nepal. This cross-sectional study was carried out from October to December 2016 at seven village development committees in Doti district, Nepal. This study was done among 276 students from grade seven and eight of 11 schools. Self-administered structured questionnaire was used to obtain information from school students. Descriptive analysis was done to analyse the knowledge, attitude and practice of school adolescents on menstrual hygiene management. 67.4% respondents had fair knowledge and 26.4% respondents had good knowledge on menstrual hygiene management. However, out of 141 female adolescent respondents, only 56 (40%) were engaged in good menstrual hygiene practices. Around half of the respondents had positive attitude towards menstrual hygiene management related issues. Although knowledge on menstrual hygiene management among school adolescents is fair, still attitude and practice need to improve. Findings indicate the need of behavior change communication campaigns along with frequent reinforcement of school health education programs.

Hygiene auditing in mass catering: a 4-year study in a university canteen.

Science.gov (United States)

Osimani, A; Milanović, V; Aquilanti, L; Polverigiani, S; Garofalo, C; Clementi, F

2018-06-01

The outcomes of hygiene audits carried out two times per year were used to determine the correct execution of the procedures foreseen by the Hazard Analysis and Critical Control Points (HACCP) plan over 4 years (2013-2016) in a university canteen producing about 1200 meals a day. Critical analysis of hygiene audits. Hygiene audits were carried out on the basis of a checklist divided into seven main items and subitems that covered all the production areas of the canteen. For each audit subitem, total percentage of inadequacy was calculated as the total number of negative answers (N) divided by the total number of answers (n = 8) collected in the period 2013-2016. The results showed a discontinuous trend among years. In more detail, the highest percentage of inadequacy was seen for food maintaining temperatures, thus highlighting management issues mainly related to time taken for food preparation. A relatively high level of inadequacy was also recorded for staff clothing and hygiene. The critical analysis of data emerged from the audits was useful to obtain an overview of improvements and emerging criticalities. Copyright © 2018 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Hygiene at Work: An Engineering Perspective on the Development of Hygiene Science

Directory of Open Access Journals (Sweden)

Peter J Pityn

2008-01-01

Full Text Available The present article examines the work of contemporary hygiene practitioners. Discussion converges from a broad examination of hygiene at work in our society serving the common good to occupational hygiene in the workplace. The article considers the expanding role of hygiene today, juxtaposed against the lack of awareness and perceptions of hygiene. It considers some of the current social challenges facing hygiene, perceptions of risk and problems specifically encountered by occupational hygienists.

Variation in thermuluminescence of irradiated brands of foodstuffs: A test for hygienic quality

Science.gov (United States)

Mamoon, A.; Zaheer, A.; Abu-Abdullah, S.

1996-11-01

Thermoluminescence of irradiated foodstuffs such as herbs and spices, is mostly due to attached dust or soil particles. Different brands of the same foodstuff sometimes give thermoluminescent signals of different intensities, apparently due to different degrees of dust contamination. It is of obvious importance to choose brands of foodstuffs that appear to have less dust contamination, i.e. of better hygienic quality. Several food items were investigated with respect to their thermoluminescent (TL) emission in order to assess TL usefulness as an indicator of hygienic quality for foods prone to contamination by dust. In this regard some foodstuffs were artificially contaminated with a soil sample and their thermoluminescent emission was obtained.

Food irradiation

International Nuclear Information System (INIS)

Migdal, W.

1995-01-01

A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

Street foods in Accra, Ghana: how safe are they?

OpenAIRE

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined...

Environmental and personal hygiene practices: risk factors for diarrhoea among children of Nigerian market women.

Science.gov (United States)

Oyemade, A; Omokhodion, F O; Olawuyi, J F; Sridhar, M K; Olaseha, I O

1998-12-01

A Cross-sectional survey was carried out to determine the environmental and personal hygiene practices of mothers of children aged less than five years in two markets in Ibadan--one with poor sanitary conditions (Bodija) and the other one with better sanitation facilities (Gbagi). The study sought to identify the risk factors for diarrhoea among these children. Two hundred and sixty-six mothers in Bodija and 260 in Gbagi were interviewed. A questionnaire was used for collecting information on social and demographic characteristics, personal and environmental hygiene practices, including sources of food and water for their children, waste-disposal practices and occurrence of diarrhoea among their children aged less than five years. The educational status of the women in Bodija was lower than that of the women in Gbagi (p homes, and 45 (17%) bought it from vendors in the market. The corresponding figures for women of the Gbagi market were 41 (16%), 98 (38%) and 19 (7%). Two hundred and thirty-four (90%) women in Gbagi prepared breakfast at home for their children compared to 216 (81%) women in Bodija. This difference was statistically significant (p Waste disposal and personal hygiene practices were poorer among the women in Bodija. Yet the occurrence of diarrhoea was not significantly different in both the markets. Risk factors for diarrhoea identified in this study were water and food bought from vendors, child defaecation practices, mothers' cleaning up practices after child's defaecation, and refuse-disposal practices. The inherent risk of sale of unwholesome food and water by vendors is a great concern for public health authorities in Nigeria. Efforts to control diarrhoea must not only be focused on improving mothers' knowledge about food hygiene but also on environmental hygiene practices within the community.

9. School of radiation sterilization and hygienization - Lectures; 9 Szkola sterylizacji i higienizacji radiacyjnej - Wyklady

Energy Technology Data Exchange (ETDEWEB)

Zimek, Z; Kaluska, I; Gluszewski, W [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

2007-07-01

During the 9 School of radiation sterilization and hygienization 23 lectures were presented. They were devoted to all aspects of sterilization and hygienization of food, medicinal articles and cosmetics using the ionisation radiation. It was destined to physicians, manufacturers and vendees of spices, pharmaceuticals and cosmetics, personnel of the sanitary-epidemiological stations and even for the art conservators.

Hand hygiene strategies

OpenAIRE

Yazaji, Eskandar Alex

2011-01-01

Hand hygiene is one of the major players in preventing healthcare associated infections. However, healthcare workers compliance with hand hygiene continues to be a challenge. This article will address strategies to help improving hand hygiene compliance. Keywords: hand hygiene; healthcare associated infections; multidisciplinary program; system change; accountability; education; feedback(Published: 18 July 2011)Citation: Journal of Community Hospital Internal Medicine Perspectives 2011, 1: 72...

Evaluation of two methods for monitoring surface cleanliness-ATP bioluminescence and traditional hygiene swabbing.

Science.gov (United States)

Davidson, C A; Griffith, C J; Peters, A C; Fielding, L M

1999-01-01

The minimum bacterial detection limits and operator reproducibility of the Biotrace Clean-Tracetrade mark Rapid Cleanliness Test and traditional hygiene swabbing were determined. Areas (100 cm2) of food grade stainless steel were separately inoculated with known levels of Staphylococcus aureus (NCTC 6571) and Escherichia coli (ATCC 25922). Surfaces were sampled either immediately after inoculation while still wet, or after 60 min when completely dry. For both organisms the minimum detection limit of the ATP Clean-Tracetrade mark Rapid Cleanliness Test was 10(4) cfu/100 cm2 (p 10(7) cfu/100 cm2. Hygiene swabbing percentage recovery rates for both organisms were less than 0.1% for dried surfaces but ranged from 0.33% to 8.8% for wet surfaces. When assessed by six technically qualified operators, the Biotrace Clean-Tracetrade mark Rapid Cleanliness Test gave superior reproducibility for both clean and inoculated surfaces, giving mean coefficients of variation of 24% and 32%, respectively. Hygiene swabbing of inoculated surfaces gave a mean CV of 130%. The results are discussed in the context of hygiene monitoring within the food industry. Copyright 1999 John Wiley & Sons, Ltd.

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.

Science.gov (United States)

Akabanda, Fortune; Hlortsi, Eli Hope; Owusu-Kwarteng, James

2017-01-06

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. 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. 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

Street foods in Accra, Ghana: how safe are they?

Science.gov (United States)

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

OBJECTIVE: To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS: Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. FINDINGS: Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. CONCLUSION: Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene. PMID:12163918

Street foods in Accra, Ghana: how safe are they?

Science.gov (United States)

Mensah, Patience; Yeboah-Manu, Dorothy; Owusu-Darko, Kwaku; Ablordey, Anthony

2002-01-01

To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup. Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.

Prevalence and predictors of intestinal parasites among food handlers in Yebu Town, southwest Ethiopia.

Directory of Open Access Journals (Sweden)

Tamirat Tefera

Full Text Available As a result of urbanization, eating and drinking from food service establishments is becoming a common practice in developing countries like Ethiopia, which increases the chances of food borne diseases. The health status and hygiene practices of food handlers are the major determinants of food contamination. In developing countries where there are poor regulatory systems for food hygiene, food handlers are often appointed without screening for possible infections associated with poor hygiene like intestinal parasites.This study aimed at determining the prevalence and predictors of intestinal parasites and assessing the hygiene practices among food handlers in Yebu Town, southwest Ethiopia.A cross-sectional study was conducted among a total of 118 food handlers in Yebu Town in January 2011. Fresh stool specimens were collected and processed using both direct wet mount and Formol ether concentration techniques.The overall prevalence of intestinal parasites among the study subjects was 44.1% (52/118. Ascaris lumbricoides and hookworm spp were the predominant parasites identified from the stool of study participants. Age above 35 years (AOR: 4.8, 95% CI: 1.1, 21.8, no regular practice of washing hands before a meal (AOR: 7.8, 95% CI: 2.8, 24.8, and untrimmed finger nail (AOR: 14.7, 95% CI: 2.8, 75.4 were independent predictors of intestinal parasitic infection among the food handlers.The present study showed high prevalence of intestinal parasites among the study subjects. The study also revealed poor personal hygiene like poor practice of hand washing and poor finger nail hygiene. Therefore, much has to be done to improve the personal hygiene of the food handlers. Pre-placement and periodic screening of food handlers for parasites and prompt treatment, and health education on regular trimming or cleaning of fingernails would be the way forward for prevention of food borne diseases.

Prevalence and predictors of intestinal parasites among food handlers in Yebu Town, southwest Ethiopia.

Science.gov (United States)

Tefera, Tamirat; Mebrie, Getye

2014-01-01

As a result of urbanization, eating and drinking from food service establishments is becoming a common practice in developing countries like Ethiopia, which increases the chances of food borne diseases. The health status and hygiene practices of food handlers are the major determinants of food contamination. In developing countries where there are poor regulatory systems for food hygiene, food handlers are often appointed without screening for possible infections associated with poor hygiene like intestinal parasites. This study aimed at determining the prevalence and predictors of intestinal parasites and assessing the hygiene practices among food handlers in Yebu Town, southwest Ethiopia. A cross-sectional study was conducted among a total of 118 food handlers in Yebu Town in January 2011. Fresh stool specimens were collected and processed using both direct wet mount and Formol ether concentration techniques. The overall prevalence of intestinal parasites among the study subjects was 44.1% (52/118). Ascaris lumbricoides and hookworm spp were the predominant parasites identified from the stool of study participants. Age above 35 years (AOR: 4.8, 95% CI: 1.1, 21.8), no regular practice of washing hands before a meal (AOR: 7.8, 95% CI: 2.8, 24.8), and untrimmed finger nail (AOR: 14.7, 95% CI: 2.8, 75.4) were independent predictors of intestinal parasitic infection among the food handlers. The present study showed high prevalence of intestinal parasites among the study subjects. The study also revealed poor personal hygiene like poor practice of hand washing and poor finger nail hygiene. Therefore, much has to be done to improve the personal hygiene of the food handlers. Pre-placement and periodic screening of food handlers for parasites and prompt treatment, and health education on regular trimming or cleaning of fingernails would be the way forward for prevention of food borne diseases.

Variation in thermoluminescence of irradiated brands of foodstuffs: a test for hygienic quality

International Nuclear Information System (INIS)

Mamoon, A.; Zaheer, A.; Abu-Abdullah, S.

1996-01-01

Thermoluminescence of irradiated foodstuffs such as herbs and spices, is mostly due to attached dust or soil particles. Different brands of the same foodstuff sometimes give thermoluminescent signals of different intensities, apparently due to different degrees of dust contamination. It is of obvious importance to choose brands of foodstuffs that appear to have less dust contamination, i.e. of better hygienic quality. Several food items were investigated with respect to their thermoluminescent (TL) emission in order to assess TL usefulness as an indicator of hygienic quality for foods prone to contamination by dust. In this regard some foodstuff were artificially contaminated with a soil sample and their thermoluminescent emission was obtained. (author)

Improving the hygienic quality of chicken through radiation processing

International Nuclear Information System (INIS)

Torgby-Tetteh, W.

2010-06-01

Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food, It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to improve the hygienic quality of chicken through radiation processing. As part of the study a microbial assessment of broiler chicken thighs from three retail outlets (supermarket, local markets and farms) was conducted. The total viable count and total coliform counts were determined. Hygienic quality indicator organisms such as Escherichia coli, Salmonella and Staphylococcus aureus were isolated and microbial counts made. Radiation sensitivity test to determine the D 10 (decimal reduction does) of E. coli on chicken at refrigeration and frozen temperature were conducted. D 10 values were 0.22 ± 0.02 and 0.32 ± 0.03 kGy at refrigerated and frozen temperatures respectively. A storage test consisting of an uninoculated pack experiment and a challenge test to explore the effect of irradiation and frozen food storage on the total viable count and survival of E. coli was conducted. Chicken thigh samples were treated with 0 (non irradiated), 2.0, 4.0, 6.0 and 8.0 kGy of gamma irradiation and held frozen for 56 days. The control and irradiated samples were stored at -18 o C and underwent microbial analysis and sensory evaluation at 7 days intervals. It was observed that irradiation and frozen storage reduced microbial loads. There were significant differences in sensory quality characteristics during freezing storage in chicken meat. The combination of irradiation and frozen storage resulted in greater overall reductions on microbial loads thus improving hygienic quality. (au)

NutritioN aNd public hygieNe amoNg childreN uNder five years of ...

African Journals Online (AJOL)

2008-08-08

Aug 8, 2008 ... Results: Poor food and personal hygiene were observed within the ... nutrition and dietetics, kenyatta university, p.o. box 43844, nairobi, kenya ... Poverty excludes people from benefits of healthcare .... of food poisoning.

Looking for evidence that personal hygiene precautions prevent traveler's diarrhea.

Science.gov (United States)

Shlim, David R

2005-12-01

In the 50 years during which traveler's diarrhea has been studied, it has always been assumed that personal hygiene precautions can prevent or reduce the likelihood of developing traveler's diarrhea. However, 7 of 8 studies that specifically addressed this issue showed no correlation between the types of food selected and the risk of acquiring traveler's diarrhea. The eighth study showed a correlation between a few dietary mistakes and a decreased risk of acquiring traveler's diarrhea. A further increase in the number of dietary mistakes, however, did not continue to increase the risk of acquiring traveler's diarrhea. Personal hygiene precautions, when performed under the direct supervision of an expatriate operating his or her own kitchen, can prevent traveler's diarrhea, but poor restaurant hygiene in most developing countries continues to create an insurmountable risk of acquiring traveler's diarrhea.

[Hygienic substantiation of the permissible levels for tetracycline-group antibiotics in food].

Science.gov (United States)

Onishchenko, G G; Sheveleva, S A; Khotimchenko, S A

2012-01-01

For the purpose of justification of the hygienic standard for tetracycline-group antibiotics in the food production established in the Russian Federation at more rigid level, than maximum and admissible levels (MAL) of the Codex Alimentarius Commission, the analysis of data of literature on negative nature of impact of low concentration of these antibiotics on an organism and the environmental conditions and risk for health has been performed. Inadequacy of the accepted admissible daily dose (ADD) accepted by The Joint FAO/WHO Expert Committee on Food Additives (JECFA) on action on selection of resistant E. coli in intestines, for the wide contingent of consumers in connection with ignoring of obvious factors of uncertainty (gastrointestinal dysbiosis, age and individual variations in the microbiota of people synergy with other antibiotics residues in food and indirect impact on an organism through microflora from the natural habitat (resistance genes, modified causative organisms with altered properties).. By the analysis of information received with the use of modern molecular and genetic methods, the role of Subinhibitory concentrations (sub-MICs) of tetracyclines as biologically active substances, signaling molecules which, without causing obvious negative consequences in a macroorganism, serve as a major factor of regulation of a transcription in microorganisms and activation of a horizontal gene transfer coding resistance, transferred on conjugative transposons of Tn916-Tn1545 family. Reasonable scientific data on a dominating contribution of minor levels of tetracyclines in globalization in the nature of the most adverse transmissive type of the antibiotic resistance interfaced to formation new bacterial pathotypes, as consequences of irrationally high scales of application in agriculture and strengthened impact on microbic ecosystems of live organisms and objects of habitat are presented. For minimization of this mediated risk for health the need of

The Profile of Good Hygiene Practice of Catering Service Sector in Samsun

OpenAIRE

Sibel Özçakmak; Osman Gül

2016-01-01

Before serving the meals, the managements that operate in the production and distribution of table d’hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant healt...

Evaluation of hygiene practices in catering premises at large-scale events in the UK: identifying risks for the Olympics 2012.

Science.gov (United States)

Willis, C; Elviss, N; Aird, H; Fenelon, D; McLauchlin, J

2012-08-01

To investigate hygiene practices of caterers at large events in order to: support the production of guidance on catering at such events; to compare hygiene standards at weekends with other times in the week; and to learn lessons in preparation for the London Olympics in 2012. UK-wide study of caterers at large events, including questionnaires on hygiene procedures and microbiological examination of food, water and environmental samples. In total, 1364 samples of food, water, surface swabs and cloths were collected at 139 events, by local authority sampling officers, and transported to laboratories for microbiological analysis. Eight percent of food samples were of an unsatisfactory quality, and a further 2% contained potentially hazardous levels of Bacillus spp. A significantly higher proportion of unsatisfactory food samples were taken from vendors without adequate food safety procedures in place. Fifty-two percent of water samples, 38% of swabs and 71% of cloths were also unsatisfactory. The majority of samples (57%) were collected on Saturdays, Sundays or bank holidays. Environmental swab results were significantly poorer at weekends compared with other days of the week. This study reinforces the fact that food hygiene is a continuing cause for concern in mobile vendors, and indicates a need for an ongoing programme of training and monitoring of caterers in preparation for the London Olympics. Copyright © 2012 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Facts about food irradiation: Food irradiation costs

International Nuclear Information System (INIS)

1991-01-01

This fact sheet gives the cost of a typical food irradiation facility (US $1 million to US $3 million) and of the food irradiation process (US $10-15 per tonne for low-dose applications; US $100-250 per tonne for high-dose applications). These treatments also bring consumer benefits in terms of availability, storage life and improved hygiene. 2 refs

Inexpensive and Time-Efficient Hand Hygiene Interventions Increase Elementary School Children's Hand Hygiene Rates

Science.gov (United States)

Snow, Michelle; White, George L.; Kim, Han S.

2008-01-01

Routine hand hygiene has been cited by the World Health Organization and the Centers for Disease Control and Prevention as a cost-effective and important hygiene measure in preventing the spread of infectious diseases. Several studies have explored children's hand hygiene habits, effects of scheduled hand hygiene, hand hygiene environmental…

Hygiene habits through time

OpenAIRE

Kalan, Petra

2013-01-01

In this work I did a research about hygiene habits of people and their home environment. The work presents how the hygiene habits changed in people home environment through time. The work presents changes of the body hygiene standards adopted by people from the middle ages onward. Todays customs are quite different from the ones we had some time ago. Moreover, hygiene of living environment has also changes which resulted into lower death rate and death illness related to bad hygiene among pop...

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Directory of Open Access Journals (Sweden)

Fortune Akabanda

2017-01-01

Full Text Available 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

Patient Hand Hygiene at Home Predicts Their Hand Hygiene Practices in the Hospital

OpenAIRE

Barker, Anna; Sethi, Ajay; Shulkin, Emily; Caniza, Rachell; Zerbel, Sara; Safdar, Nasia

2014-01-01

We examine factors associated with hand hygiene practices of hospital patients. Hygiene decreased compared to at home, and home practices were strongly associated with hospital practices. Understanding and leveraging the intrinsic value some patients associate with hand hygiene may be important for improving overall hospital hygiene and decreasing healthcare-associated infections.

The Hygienic Status of Chelo-Kababi Restaurants in Ardabil Touristic City, Assessed in Five Separate Dimensions: A Baseline Study in 2006

Directory of Open Access Journals (Sweden)

Homayoun Sadeghi Bazargani

2015-07-01

Full Text Available ​Background and Objectives : The hygienic status of catering centers, especially in touristic areas, is of high importance due to the potential risks of communicable and non-communicable diseases to the clients who usually have no control over the process of catering in these centers. The aim of this study was to assess the hygienic status of Chelo-Kababi restaurants in Ardabil city, a touristic area in Iran. Materials and Methods : In this descriptive study which was conducted in 2006, all of the 104    Chelo-Kababi restaurants in Ardabil city were evaluated using five checklists. The checklists were developed based on the fields of personal hygiene with 23 items, food and raw material hygiene with 13 items, services quality with 9 items, cooking tools and dishware hygiene with 17 items and environmental hygiene(cooking, eating and storing place with 50 items. Checklists were designed based on the section 13 of the Iran’s Eating and Drinking Materials Act of 2001. Checklists were evaluated by 11 trained questioners. Data were analyzed using STATA 11 statistical software package. Results : Ardabil city Kebab restaurants’ mean hygiene score was 62 on environmental hygiene, 53 on cooking tools and dishware hygiene, 39 on service quality, 33 on personal hygiene and 32 on food and raw material hygiene. Overall average was 44. Conclusion : Kebab restaurants in Ardabil city did not have good hygienic status. Since Ardabil is a touristic area and many tourists have their meals at restaurants, effective interventions to improve hygienic status of these places are essential. Among these interventions, regular and targeted training and development of automated controlling methods such as informing the performance of these centers to the public are recommended.

Teaching minority children hygiene

DEFF Research Database (Denmark)

Rheinländer, Thilde; Samuelsen, Helle; Dalsgaard, Anders

2015-01-01

infrastructures were important barriers for the implementation of safe home child hygiene. Furthermore, the everyday life of highland villages, with parents working away from the households resulted in little daily adult supervision of safe child hygiene practices. While kindergartens were identified......Objectives. Ethnic minority children in Vietnam experience high levels of hygiene- and sanitation-related diseases. Improving hygiene for minority children is therefore vital for improving child health. The study objective was to investigate how kindergarten and home environments influence...... children were further disadvantaged as teaching was only provided in non-minority language. Conclusions. Kindergartens can be important institutions for the promotion of safe hygiene practices among children, but they must invest in the maintenance of hygiene and sanitation infrastructures and adopt...

Guideline Implementation: Hand Hygiene.

Science.gov (United States)

Goldberg, Judith L

2017-02-01

Performing proper hand hygiene and surgical hand antisepsis is essential to reducing the rates of health care-associated infections, including surgical site infections. The updated AORN "Guideline for hand hygiene" provides guidance on hand hygiene and surgical hand antisepsis, the wearing of fingernail polish and artificial nails, proper skin care to prevent dermatitis, the wearing of jewelry, hand hygiene product selection, and quality assurance and performance improvement considerations. This article focuses on key points of the guideline to help perioperative personnel make informed decisions about hand hygiene and surgical hand antisepsis. The key points address the necessity of keeping fingernails and skin healthy, not wearing jewelry on the hands or wrists in the perioperative area, properly performing hand hygiene and surgical hand antisepsis, and involving patients and visitors in hand hygiene initiatives. Perioperative RNs should review the complete guideline for additional information and for guidance when writing and updating policies and procedures. Copyright © 2017 AORN, Inc. Published by Elsevier Inc. All rights reserved.

Improved Hand Hygiene Compliance is Associated with the Change of Perception toward Hand Hygiene among Medical Personnel

Science.gov (United States)

Park, Se Jeong; Chung, Moon Joo; Lee, Ju Hee; Kang, Hyun Joo; Lee, Jeong-a; Kim, Yong Kyun

2014-01-01

Background Hand hygiene compliance has improved significantly through hand hygiene promotion programs that have included poster campaign, monitoring and performance feedback, and education with special attentions to perceived subjective norms. We investigated factors associated with improved hand hygiene compliance, focusing on whether the improvement of hand hygiene compliance is associated with changed perception toward hand hygiene among medical personnel. Materials and Methods Hand hygiene compliance and perceptions toward hand hygiene among medical personnel were compared between the second quarter of 2009 (before the start of a hand hygiene promotion program) and the second quarter of 2012. We assessed adherence to hand hygiene among medical personnel quarterly according to the WHO recommended method for direct observation. Also, we used a modified self-report questionnaire to collect perception data. Results Hand hygiene compliance among physicians and nurses improved significantly from 19.0% in 2009 to 74.5% in 2012 (P Hand hygiene compliance among the medical personnel continued to improve, with a slight decline in 2013. Perceptions toward hand hygiene improved significantly between 2009 and 2012. Specifically, improvements were evident in intention to adhere to hand hygiene, knowledge about hand hygiene methods, knowledge about hand hygiene indications including care of a dirty and a clean body site on the same patient, perceived behavioral and subjective norms, positive attitude toward hand hygiene promotion campaign, perception of difficulty in adhering to hand hygiene, and motivation to improve adherence to hand hygiene. Conclusions The examined hand hygiene promotion program resulted in improved hand hygiene compliance and perception toward hand hygiene among medical personnel. The improved perception increased hand hygiene compliance. Especially, the perception of being a role model for other colleagues is very important to improve hand hygiene

Clothing and personal hygiene

Science.gov (United States)

Finogenov, A. M.; Azhayev, A. N.; Kaliberdin, G. V.

1975-01-01

The biomedical maintenance of astronauts is discussed in terms of personal hygiene. Principal characteristics and general requirements are described which must be followed in perfecting a system of hygienic practices and in devising means to maintain personal hygiene, flight clothing, underwear, bedding, and medical-domestic equipment for manned space flights of varying durations. Factors discussed include: disposable clothing, thermal protection, oral hygiene, cleansing of the skin, and grooming of the hair.

[Food poisoning--importance of international perspective].

Science.gov (United States)

Nishibuchi, Mitsuaki

2012-08-01

It is important to obtain the information on food security in the countries other than Japan since more than 60 % of the food consumed come from these countries. Food security is now considered as a global issue. A global trend persuading us to provide safe food to humans is based on the concept of human security development associated with a sense of human mission to sustain one's life. Another global tendency pushing us to secure safety and hygiene of food is driven by the economic pressure coming from the rules in international trade established by Codex Committee under FAO/WHO. In contrast to these trends under globalization requesting safe and hygienic food, food habits based on tradition or religion are maintained locally in various parts of the world. These local habits include eating raw or improperly cooked foods, which may become a risk of being exposed to food poisoning pathogens. This issue may be adequately solved by a risk assessment approach based on the concept of appropriate level of protection (ALOP). Like or not, people in some local areas live in the unhygienic environment where they are unintentionally and frequently exposed to enteric pathogens or immunologically cross-reacting microorganisms through which they may acquire specific immunity to the pathogens and escape from infection by the pathogens. There are therefore many areas in the world where people understand the necessity to provide safe food at the international level (globalization) but actually consume food in varying hygienic conditions from area to area due in part to traditional food habits or living environments (localization); we call this situation as glocalization (global+local).

History of dental hygiene research.

Science.gov (United States)

Bowen, Denise M

2013-01-01

Dental hygiene is defined as the science and practice of the recognition, treatment and prevention of oral diseases. The history of dental hygiene research is considered in the context of the development of the discipline and an emerging infrastructure. Research-related events supporting the growth and maturation of the profession are considered from the early years to the most recent. The benefits of preventive oral health services provided by dental hygienists have been supported by research, and the practice of dental hygiene has expanded as a result of research findings since its inception 100 years ago. Dental hygienists' engagement in research, however, did not begin until the 1960s as research associates or administrators, primarily with dental researchers as primary investigators. The Journal of Dental Hygiene (JDH) has provided information for dental hygiene practice since 1927, and has been the primary venue for dissemination of dental hygiene research since 1945. Graduate education in dental hygiene at the master's degree level and the work of early dental hygiene researchers led to the first conference on dental hygiene research in 1982. Over 30 years later, dental hygiene has established a meta-paradigm and defined conceptual models, built an initial infrastructure to support research endeavors and contributed much to the development of dental hygiene as a unique discipline. A doctoral degree in the discipline, continued theory-based research, initiatives to foster collaborations between dental hygiene and other researchers and enhanced capabilities to attract funding to support large scale studies are goals that must be attained through the efforts of future researchers to address the needs for additional development in the discipline of dental hygiene. Dental hygiene research supports the growing discipline and its value to society.

Dirty money: an investigation into the hygiene status of some of the world's currencies as obtained from food outlets.

Science.gov (United States)

Vriesekoop, Frank; Russell, Cryn; Alvarez-Mayorga, Beatriz; Aidoo, Kofi; Yuan, Qipeng; Scannell, Amalia; Beumer, Rijkelt R; Jiang, Xiuping; Barro, Nicolas; Otokunefor, Kome; Smith-Arnold, Cheralee; Heap, Amy; Chen, Jing; Iturriage, Montserat H; Hazeleger, Wilma; DeSlandes, Jenny; Kinley, Brandon; Wilson, Kieran; Menz, Garry

2010-12-01

A total of 1280 banknotes were obtained from food outlets in 10 different countries (Australia, Burkina Faso, China, Ireland, the Netherlands, New Zealand, Nigeria, Mexico, the United Kingdom, and the United States), and their bacterial content was enumerated. The presence of bacteria on banknotes was found to be influenced by the material of the notes, and there was a strong correlation between the number of bacteria per square centimeter and a series of indicators of economic prosperity of the various countries. The strongest correlation was found with the "index of economic freedom," indicating that the lower the index value, the higher the typical bacterial content on the banknotes in circulation. Other factors that appear to influence the number of bacteria on banknotes were the age of the banknotes and the material used to produce the notes (polymer-based vs. cotton-based). The banknotes were also screened for the presence of a range of pathogens. It was found that pathogens could only be isolated after enrichment and their mere presence does not appear to be alarming. In light of our international findings, it is recommended that current guidelines as they apply in most countries with regard to the concurrent hygienic handling of foods and money should be universally adopted. This includes that, in some instances, the handling of food and money have to be physically separated by employing separate individuals to carry out one task each; whereas in other instances, it could be advantageous to handle food only with a gloved hand and money with the other hand. If neither of these precautions can be effectively implemented, it is highly recommended that food service personnel practice proper hand washing procedures after handling money and before handling food.

The process of institutionalization of hygiene: the State, healt and hygiene

Directory of Open Access Journals (Sweden)

María Teresa Gutiérrez

2010-06-01

Full Text Available This paper seeks to set out the process by which national elites made major efforts to the hygiene apparatus in Colombia a responsibility of the national state. The motivations behind this were a mix of racial, medical and social reasons. During this period, Colombian doctors, thanks to a racial ideology, built a pro-hygiene narrative in which they argued for the importance of institutionalizing the hygiene apparatus. The paper’s analysis is based upon legislation, reports to the National Congress and medical conferences. The sources have been studied from the perspective of discourse analysis. Key words: hygienism, institutionalization, racial theories. I

Food Safety Knowledge and Practices of Male Adolescents in West of Iran.

Science.gov (United States)

Mirzaei, Amin; Nourmoradi, Heshmatollah; Zavareh, Mohammad Sadegh Abedzadeh; Jalilian, Mohsen; Mansourian, Morteza; Mazloomi, Sajad; Mokhtari, Neda; Mokhtari, Fariba

2018-05-20

Every year many people around the world become infected with food-borne infections. Insufficient knowledge and skills related to food safety and hygiene are among the factors affecting the incidence of food-borne diseases, especially in adolescents. The purpose of this study was to determine the knowledge and practices associated with food safety and hygiene in Ilam city male adolescents. Three hundred and eighty of male adolescents aged 13 to 19 were selected randomly and entered the cross-sectional study. Data were collected using a researcher-made questionnaire From December 2016 to February 2017. Descriptive statistics, Pearson correlation, independent t-test and one-way ANOVA were used to analyse the data in SPSS software (version 19.0). The findings of the study showed a positive and significant relationship between knowledge and practices related to food safety and hygiene (r = 0.122; p = 0.018). Also, the findings showed that food safety knowledge and practice of adolescents were significantly affected by the level of their education, parental education level, parental employment status and household economic conditions, (p < 0.005). Also, the results showed that the participants generally obtained 57.74% of the knowledge score and 57.63% of practices score. The subjects had the most knowledge about food supply and storage (60%), and the highest practice was related to personal and environmental hygiene, (61.73%). The inadequacy of knowledge and performance of adolescents about food safety and hygiene shows the need for implementation of health education interventions in this area.

Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene

Directory of Open Access Journals (Sweden)

Uzelac Ema D.

2013-01-01

Full Text Available The results of tests on the presence of yeasts and molds in cornstarch [AD ‘IPOK’ Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia, where the anal­yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ˮmicrobiologically“, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological analysis of the samples (in the production of starch, or end products, etc. and categorize such analyses in new Regulations as optional, depending on the manufacturer’s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose the testing and frequency of testing on the presence (absence of microorganisms, which can be

Measuring effectiveness of food quality management

NARCIS (Netherlands)

Spiegel, van der M.

2004-01-01

Keywords: effectiveness, food quality management, instrument, quality performance, contextual factors, agri-food production, conceptual model, performance measurement indicators, identification, validation, assessment, quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery

Relationship of crowded teeth and Oral Hygiene among urban population in Medan

Science.gov (United States)

Bahirrah, Siti

2018-03-01

Crowded teeth could present a challenge in maintaining oral hygiene through brushing, as it is difficult to remove food debris in the interdental area, causing plaque accumulation and calculus formation, which leads to caries and gingivitis, or even destruction of the supporting tissue, which leads to tooth mobility. This study aims to determine the relationship of crowded teeth and oral hygiene among the urban population in Medan. This research is an analytic study with a cross-sectional design. The samples of this research consists of 100 adolescents in Medan. Based on the examination result of 100 subjects, 50 subjects with normal tooth arrangement, and 50 subjects with crowded teeth. This information was determined by examination of the dental condition and Oral Hygiene Index Simplified (OHI-S) measurement. The examination was performed by placing the explorer on 1/3 incisal or occlusal area and gently moving it to the 1/3 gingival or cervical area on a specific tooth. The results of the study were tested with the Chi-square test. The result shows that subjects with normal tooth arrangement present average OHI-S score of 0.66 which is categorized as good oral hygiene. Subjects with a crowded dentition exhibit an average OHI-S score of 1.33 which was categorized as moderate oral hygiene. The findings of this research reveal that there is a significant correlation between of crowded teeth and oral hygiene among adolescents in Medan. Abnormal tooth arrangement influences the condition of oral hygiene among adolescents.

The combined effect of heat and gamma irradiation on the inactivation of selected microorganisms associated with food hygiene

International Nuclear Information System (INIS)

Kwon, O.J.; Byun, M.W.

1996-01-01

The bactericidal effectiveness of radiation alone or in combination with heat against 8 strains associated with food hygiene were evaluated. In the case of radiation alone, D values of micro-organisms were 0.14~0.48 kGy, and inactivation factors were 4.54~21.43 at the doses of 2~3 kGy. Escherichia coli was the most sensitive among the tested strains, resulting in a D value of 0.14 kGy. D values of tile strains were 10~40 minutes at 50±1°C and 5~10 minutes at 60±1°C. Combination with heat and radiation showed D values of 0.04~0.31. Inactivation factors were 6.45~75 at the doses of 2 to 3 kGy. Therefore, heat treatment prior to irradiation significantly increased activation rate by increasing radiation sensitivity of microorganisms

Comparative study of presurgical hand hygiene with hydroalcoholic solution versus traditional presurgical hand hygiene.

Science.gov (United States)

López Martín, M Beatriz; Erice Calvo-Sotelo, Alejo

To compare presurgical hand hygiene with hydroalcoholic solution following the WHO protocol with traditional presurgical hand hygiene. Cultures of the hands of surgeons and surgical nurses were performed before and after presurgical hand hygiene and after removing gloves at the end of surgery. Cultures were done in 2different days: the first day after traditional presurgical hand hygiene, and the second day after presurgical hand hygiene with hydroalcoholic solution following the WHO protocol. The duration of the traditional hand hygiene was measured and compared with the duration (3min) of the WHO protocol. The cost of the products used in the traditional technique was compared with the cost of the hydroalcoholic solution used. The variability of the traditional technique was determined by observation. Following presurgical hand hygiene with hydroalcoholic solution, colony-forming units (CFU) were detected in 5 (7.3%) subjects, whereas after traditional presurgical hand hygiene CFU were detected in 14 subjects (20.5%) (p < 0.05). After glove removal, the numbers of CFU were similar. The time employed in hand hygiene with hydroalcoholic solution (3min) was inferior to the time employed in the traditional technique (p < 0.05), its cost was less than half, and there was no variability. Compared with other techniques, presurgical hand hygiene with hydroalcoholic solution significantly decreases CFU, has similar latency time, a lower cost, and saves time. Copyright © 2017 Elsevier España, S.L.U. All rights reserved.

Association of tooth brushing behavior with oral hygiene index among students using fixed appliance

Science.gov (United States)

Ria, N.; Eyanoer, P.

2018-03-01

Uses of fixed appliance have become popular recently. The purpose of its use is to correct malposition of teeth in order to normalize the masticatory function and to eliminate the accumulation of food remain between the teeth. These will prevent the formation of caries and any periodontal tissue disease. Fixed appliance patients must routinely maintain their oral hygiene. This study was an analytical survey with cross-sectional design to know the relationship between behavior in tooth brushing of students using thefixed appliance and oral hygiene in Poltekkes Kemenkes Medan. The average of Oral Hygiene Index – Simplified (OHI-S) value of students using fixed appliance (2.68) was still above national target which is ≤2, and there was a relationship between behavior in tooth brushing of students using the fixed appliance and oral hygiene (phygiene and to prevent caries formation and periodontal disease patients using fixed appliances should maintain their dental health.

Improved Hand Hygiene Compliance is Associated with the Change of Perception toward Hand Hygiene among Medical Personnel

OpenAIRE

Lee, Seung Soon; Park, Se Jeong; Chung, Moon Joo; Lee, Ju Hee; Kang, Hyun Joo; Lee, Jeong-a; Kim, Yong Kyun

2014-01-01

Background Hand hygiene compliance has improved significantly through hand hygiene promotion programs that have included poster campaign, monitoring and performance feedback, and education with special attentions to perceived subjective norms. We investigated factors associated with improved hand hygiene compliance, focusing on whether the improvement of hand hygiene compliance is associated with changed perception toward hand hygiene among medical personnel. Materials and Methods Hand hygien...

[Branches of the National Institute of Hygiene].

Science.gov (United States)

Gromulska, Marta

2008-01-01

National Epidemiological Institute (National Institute of Hygiene, from 7th September 1923) was established in 1918 in Warsaw and acted at national level. Its actions in the field of diseases combat were supported by bacteriological stations and vaccine production in voivodeship cities, which were taken charge of by the state, and names "National Epidemiological Institutes". According to the ministers resolution from 6th July 1921,Epidemiological Institutes were merged to National Central Epidemiological Institutes (PZH), the epidemiological institutes outside Warsaw were named branches, which were to be located in every voivodeship city, according to the initial organizational resolutions. There were country branches of NCEI in: Cracow, Lwów, Lódź, Toruń, Lublin, and Wilno in the period 1919-1923. New branches in Poznań (1925), Gdynia(1934), Katowice (Voivodeship Institute of Hygiene (1936), Luck (1937), Stanisławów (1937), Kielce(1938), and Brześć/Bug (Municipal Station acting as branch of National Central Epidemiological Institute. Branches were subordinated to NCEI-PZH) in Warsaw where action plans and unified research and diagnostic method were established and annual meeting of the country branches managers took place. All branches cooperated with hospitals, national health services, district general practitioners and administration structure in control of infectious diseases. In 1938, the post of branch inspector was established, the first of whom was Feliks Przesmycki PhD. Branches cooperated also with University of Cracow, University of Lwów and University of Wilno. In 1935, National Institutes of Food Research was incorporated in PZH, Water Department was established, and these areas of activity began to develop in the branches accordingly. In 1938 there were 13 branches of PZH, and each had three divisions: bacteriological, food research and water research. Three branches in Cracow, Kielce and Lublin worked during World War II under German

Food irradiation with ionizing radiation

International Nuclear Information System (INIS)

Hrudkova, A.; Pohlova, M.; Sedlackova, J.

1974-01-01

Application possibilities are discussed of ionizing radiation in inhibiting plant germination, in radiopasteurization and radiosterilization of food. Also methods of combining radiation with thermal food sterilization are discussed. The problems of radiation doses and of hygienic purity of irradiated foodstuffs are dealt with. (B.S.)

Ensuring food safety in food donations: Case study of the Belgian donation/acceptation chain.

Science.gov (United States)

De Boeck, E; Jacxsens, L; Goubert, H; Uyttendaele, M

2017-10-01

The food donation process in Belgium is mapped and analyzed to identify bottlenecks in compliance with the legal framework and implementation of food safety management, based on literature search and interviews with stakeholders (donors, acceptors, regulators and facilitators) in Belgium and at EU level. The study revealed that the food donation/acceptation chain is far less structured and organized than the conventional food supply chain. The fragmented landscape of many small food banks and charity organizations (acceptors), often directed by and working with volunteers without training in food safety and lack of knowledge of legal food hygiene requirements is a bottleneck to generate trust among food donors and restricts the provision of perishable products in food donations. Lack of refrigerated transport and insufficient cold/freezing capacity in food banks and charity organizations was identified as a barrier to distribute perishable products. Furthermore, in two cities in Flanders (Belgium), at some food donation centers, donated perishable food samples (n=72) were taken and subjected to microbiological analysis to determine their overall food quality, hygiene and food safety status. Twenty-two of 72 analyzed samples showed marginal microbiological quality based on numbers of yeast, lactic acid bacteria or total viable count. In three samples Listeria monocytogenes was detected per 25g among which one ready-to-eat cooked meat product which showed increased numbers of L. monocytogenes (3.5logCFU/g) and Enterobacteriaceae (6.7logCFU/g). Overall, in Belgium, most of the donated foods considers nonperishable foods, with more or less half of the food collected by the food banks being purchased with funds from FEAD (Fund for European Aid to the Most Deprived) and thus not derived from food losses. Efforts are being made by facilitators to provide a platform for better coordination of donors and acceptors to make more efficient use of food losses. Regulators at the

Implementation of directly observed patient hand hygiene for hospitalized patients by hand hygiene ambassadors in Hong Kong.

Science.gov (United States)

Cheng, Vincent C C; Tai, Josepha W M; Li, W S; Chau, P H; So, Simon Y C; Wong, Lisa M W; Ching, Radley H C; Ng, Modissa M L; Ho, Sara K Y; Lee, Doris W Y; Lee, W M; Wong, Sally C Y; Yuen, K Y

2016-06-01

The importance of compliance with hand hygiene by patients is increasingly recognized to prevent health care-associated infections. This descriptive study observed the effects of an education campaign, targeted to increase patients' self-initiated hand hygiene, and a hand hygiene ambassador-initiated directly observed hand hygiene program on patients' hand hygiene compliance in a university-affiliated hospital. The overall audited compliance of patients' self-initiated hand hygiene was only 37.5%, with a rate of 26.9% (112/416 episodes) before meals and medications, 27.5% (19/69 episodes) after using a urinal or bedpan, and 89.7% (87/97 episodes) after attending toilet facilities. Patients referred from a residential care home for older adults had significantly lower hand hygiene compliance (P = .007). Comparatively, the overall audited compliance of ambassador-initiated directly observed hand hygiene was 97.3% (428/440 episodes), which was significantly higher than patients' self-initiated hand hygiene via a patient education program (37.5%, 218/582 episodes, P hand hygiene can play an important role in improving compliance with hand hygiene by hospitalized patients. Copyright © 2016 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

Evaluation of hygiene practices and microbiological status of ready-to-eat vegetable salads in Spanish school canteens.

Science.gov (United States)

Rodríguez-Caturla, Magdevis Y; Valero, Antonio; Carrasco, Elena; Posada, Guiomar D; García-Gimeno, Rosa M; Zurera, Gonzalo

2012-08-30

This study was conducted in eight Spanish school canteens during the period 2008-2009. Food handlers' practices, kitchen equipment, hygiene/sanitation conditions and handling practices were evaluated using checklists. In parallel, the microbiological quality and safety of ready-to-eat (RTE) vegetable salads were assessed. In addition, food contact surfaces and environmental air quality of different areas were analysed. The study determined the relationship between the microbiological quality of RTE foods and food handling practices, together with the degree of contamination of working surfaces and environmental contamination of processing and distribution areas. Some deficiencies were found regarding the use and change of gloves, hand-washing and cleanliness of working surfaces. The microbial levels detected in the foods examined indicated the absence of pathogens in the samples analysed. Surface counts were higher on cutting boards and faucets, showing insufficient cleanliness procedures. This study constitutes a descriptive analysis of the hygiene/sanitation conditions implemented in food service systems in eight Spanish school canteens. The results should help risk managers to better define control measures to be adopted in order to prevent foodborne infections. Copyright © 2012 Society of Chemical Industry.

Keeping Up Appearances: Perceptions of Street Food Safety in Urban Kumasi, Ghana

Science.gov (United States)

Olsen, Mette; Bakang, John Abubakar; Takyi, Harriet; Konradsen, Flemming; Samuelsen, Helle

2008-01-01

The growing street food sector in low-income countries offers easy access to inexpensive food as well as new job opportunities for urban residents. While this development is positive in many ways, it also presents new public health challenges for the urban population. Safe food hygiene is difficult to practice at street level, and outbreaks of diarrheal diseases have been linked to street food. This study investigates local perceptions of food safety among street food vendors and their consumers in Kumasi, Ghana in order to identify the most important aspects to be included in future public health interventions concerning street food safety. This qualitative study includes data from a triangulation of various qualitative methods. Observations at several markets and street food vending sites in Kumasi were performed. Fourteen street food vendors were chosen for in-depth studies, and extensive participant observations and several interviews were carried out with case vendors. In addition, street interviews and Focus Group Discussions were carried out with street food customers. The study found that although vendors and consumers demonstrated basic knowledge of food safety, the criteria did not emphasize basic hygiene practices such as hand washing, cleaning of utensils, washing of raw vegetables, and quality of ingredients. Instead, four main food selection criteria could be identified and were related to (1) aesthetic appearance of food and food stand, (2) appearance of the food vendor, (3) interpersonal trust in the vendor, and (4) consumers often chose to prioritize price and accessibility of food—not putting much stress on food safety. Hence, consumers relied on risk avoidance strategies by assessing neatness, appearance, and trustworthiness of vendor. Vendors were also found to emphasize appearance while vending and to ignore core food safety practices while preparing food. These findings are discussed in this paper using social and anthropological theoretical

The Quality of the Manufactured Bread and Hygienic Conditions of Bakeries

Directory of Open Access Journals (Sweden)

M Malakootian, SH Dowlatshahi, M Malakootian

2005-04-01

Full Text Available In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 bakeries in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables such as burning and pasting rate, pH, soda addition, salt rate in various types of bread as well as hygienic conditions of bakeries were analyzed. The results showed that because of bread wastage owing to the addition of soda as well as the pasting and burning rate (17.46% and 10.84%, respectively, more than 30% of the manufactured bread were out of direct cycle of consumption. Half of the bakeries added soda as a leavening agent to breads. The amount of salt used per production of each loaf of local bread: Sangak, indirect heat, machinery Taftoon and oven Taftoon bakeries was 48.72%, 33.33%, 31.13% and 8.97%, respectively, which was more than the approved standards. Moreover, only 24.2% of Kerman's bakeries enjoyed suitable hygienic conditions. Aforementioned hinders must be considered as important signals to take immediate hygienic measures.

Hygiene habits and carriers in families with a child who has had typhoid fever

Directory of Open Access Journals (Sweden)

M. de la Luz Alvarez

1992-04-01

Full Text Available The relationship between asymptomatic shedding of bacterial enteropathogens and the hygiene habits of families who have had a child with typhoid fever (TF are investigated. The sample was made up of 80 families: 40 families in which one child had had TF (Group A and 40 in which no children or either of the parents had had a history of TF (Group B. In each group 20 families belonged to a low socieconomic status (SES and 20 to a high SES. A structured interview was used to evaluate the SES and the hygiene habits of the child; observations were made to measure the hygiene habits of the family (toilet, kitchen and food preparation and bacteriological studies (fecal samples and hand markers. Results show that carriers were more frequent in Group A than in Group B. The bacterial species found were significantly more numerous in Group A than in Group B (fecal samples: E. coli, the classic serotypes, Shigella ssp, and hand markers: E. coli. Families of Group A had higher carriage rates than those of Group B. Finally there exists a significantly higher association between inadequate hygiene habits and carrier families. These results show the need to teach specific habits of proper hygiene to the entire population, because the fact of belonging to the high SES does not in itself preclude inadequate hygiene habits.

Hygiene habits and carriers in families with a child who has had typhoid fever.

Science.gov (United States)

Alvarez, M L; Wurgaft, F; Espinoza, J; Araya, M; Figueroa, G

1992-04-01

The relationship between asymptomatic shedding of bacterial enteropathogens and the hygiene habits of families who have had a child with typhoid fever (TF) are investigated. The sample was made up of 80 families: 40 families in which one child had had TF (Group A) and 40 in which no children or either of the parents had had a history of TF (Group B). In each group 20 families belonged to a low socioeconomic status (SES) and 20 to a high SES. A structured interview was used to evaluate the SES and the hygiene habits of the child; observations were made to measure the hygiene habits of the family (toilet, kitchen and food preparation) and bacteriological studies (fecal samples and hand markers). Results show that carriers were more frequent in Group A than in Group B. The bacterial species found were significantly more numerous in Group A than in Group B (fecal samples: E. coli, the classic serotypes, Shigella ssp, and hand markers: E. coli). Families of Group A had higher carriage rates than those of Group B. Finally there exists a significantly higher association between inadequate hygiene habits and carrier families. These results show the need to teach specific habits of proper hygiene to the entire population, because the fact of belonging to the high SES does not in itself preclude inadequate hygiene habits.

A study about the young consumers' consumption behaviors of street foods

Directory of Open Access Journals (Sweden)

Nevin Sanlier

Full Text Available Abstract As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.

Spot-checks to measure general hygiene practice.

Science.gov (United States)

Sonego, Ina L; Mosler, Hans-Joachim

2016-01-01

A variety of hygiene behaviors are fundamental to the prevention of diarrhea. We used spot-checks in a survey of 761 households in Burundi to examine whether something we could call general hygiene practice is responsible for more specific hygiene behaviors, ranging from handwashing to sweeping the floor. Using structural equation modeling, we showed that clusters of hygiene behavior, such as primary caregivers' cleanliness and household cleanliness, explained the spot-check findings well. Within our model, general hygiene practice as overall concept explained the more specific clusters of hygiene behavior well. Furthermore, the higher general hygiene practice, the more likely children were to be categorized healthy (r = 0.46). General hygiene practice was correlated with commitment to hygiene (r = 0.52), indicating a strong association to psychosocial determinants. The results show that different hygiene behaviors co-occur regularly. Using spot-checks, the general hygiene practice of a household can be rated quickly and easily.

Hand Hygiene: When and How

Science.gov (United States)

Hand Hygiene When and How August 2009 How to handrub? How to handwash? RUB HANDS FOR HAND HYGIENE! WASH HANDS WHEN VISIBLY SOILED Duration of the ... its use. When? YOUR 5 MOMENTS FOR HAND HYGIENE 1 BEFORETOUCHINGA PATIENT 2 B P ECFLOER R ...

Food irradiation - a viable technology for reducing postharvest losses of food

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region

Pilot Overmyer looks over food selections and experiments with beverage

Science.gov (United States)

1982-01-01

Pilot Overmyer, using beverage container and drinking straw secured in meal tray assembly (ASSY), experiments with microgravity chararcteristics of liquid on middeck in front of forward lockers. Overmyer also looks over packages of food attached to middeck lockers in meal tray assemblies. Carry-on food warmer appears overhead and other meal tray assemblies, personal hygiene mirror assy, personal hygiene kit, and portrait of G.W.S. Abbey, JSC's Director of Flight Operations, appear on lockers.

Case studies in food microbiology for food safety and quality

National Research Council Canada - National Science Library

Royal Society of Chemistry (Great Britain); Pawsey, Rosa K

2002-01-01

... to engage in the learning process, and in so doing learn techniques for learning, and subsequently for applying knowledge. This has been more interesting for me, the teacher, and I think for the students too. This book has grown from my ten years teaching food microbiology and hygiene to post-graduate students in Food Safety and Control at South Bank University, London. It was the decade during which, in the UK, the national policies behind the management of food safety changed rapidly, and this me...

Advance in radiation hygiene

International Nuclear Information System (INIS)

Klener, V.

1975-01-01

The development is reviewed of radiation hygiene in Czechoslovakia during the past twenty years since the formation of the branch as an independent discipline. The responsibilities of individual radiation hygiene research institutes in the country are indicated and the main tasks that have been solved so far are briefly outlined, including the research into the incidence of pulmonary cancer in uranium miners in which Czechoslovak radiation hygiene ranks first in the world. (L.O.)

The validity and reliability study of Hand Hygiene Belief Scale and Hand Hygiene Practices Inventory

Directory of Open Access Journals (Sweden)

Mevlude Karadag

2016-06-01

Conclusion: The adaptation of translated and ldquo;Hand Hygiene Belief Scale and Hand Hygiene Practices Inventory and rdquo; in Turkey is found to be reliable and valid to evaluate hand hygiene belief and practices. [Cukurova Med J 2016; 41(2.000: 271-284

[Preoperational study for the improvement of hygiene conditions in long-term care facilities].

Science.gov (United States)

Adler, A C; Spegel, H; Kolb, S; Hierl, W; Müller, C; Höller, C; Liebl, B; Rudolph, P; Herr, C

2014-12-01

Hygiene is becoming more and more important in long-term care facilities. Long-term care facilities are subject to monitoring by the Public Health Service (PHS) and other authorities. For the PHS in Bavaria the Bavarian Health and Food Safety Authority (Landesamt für Gesundheit und Lebensmittelsicherheit, LGL) published a hygiene monitoring concept and there exists an inspection guide developed by a specialist department for nursing homes and institutions for the handicapped (Fachstelle für Pflege und Behinderteneinrichtungen, FQA). Because inspections are performed in multiprofessional teams, it makes sense to use a coordinated inspection catalog. The aim was to integrate hygienic requirements specified in the Bavarian guidelines for hygiene by the LGL into the inspection guide published by the FQA to obtain a quality assured surveillance. The involved parties were questioned about the inspection guide and their hygiene management and then the hygiene criteria of the LGL were implemented into the inspection guide. Questions dealing with hygiene requirements concerning intensive care, management of multidrug resistant bacteria and interviews with the person responsible for infection control in the facility itself were developed for the first time and were integrated into the inspection guide. The revised inspection guide was tested for its applicability. With the revised inspection guide there now exists a tool which allows not only comprehensive inspections of the facilities including hygiene issues but also a good cooperation of the various parties involved. There are many actions which have to be conveyed into the future, especially programs to train staff to apply the inspection guide and to enhance the ability of all participants to act in cooperation. The guide will also allow the facilities to cooperate more easily and more closely, as the guide takes the respective problems and challenges of the different facilities into consideration. Additionally the

Public health campaign to promote hand hygiene before meals in a college of veterinary medicine.

Science.gov (United States)

Heinrich, Ellen R E; KuKanich, Kate S; Davis, Elizabeth; White, Brad J

2014-01-01

Veterinary students can be exposed to environmental infectious agents in school that may include zoonotic pathogens. Encouraging effective hand hygiene can minimize the spread of zoonoses and promote public health and the One Health concept among veterinary students. The purpose of this study was to determine if a campaign could improve hand hygiene among veterinary students at extracurricular meetings serving meals. Nine Kansas State University College of Veterinary Medicine (KSU-CVM) extracurricular organizations participated in the study, sanitizer was provided at each meeting, and baseline hand-hygiene data were observed. A hand-hygiene opportunity was defined as any student observed to approach the buffet food line. Sanitizer use (yes/no) and gender (male/female) were recorded. Campaign interventions included a 3.5-minute educational video and a novel motivational poster. The video was presented to all first-year, second-year, and third-year veterinary students. Posters encouraging hand sanitization were displayed on doors and tables alongside sanitizers at each meeting. Observational hand-hygiene data were collected immediately after introduction of interventions and again 3 months later. Environmental sampling for presence of bacteria in and around meeting locations was also performed. Observed hand hygiene was lowest during baseline (11.0% ± 1.7), improved significantly post-intervention (48.8% ± 3.2), and remained improved at 3-month follow-up (33.5% ± 4.0). Females had higher probability of hand sanitizing (35.9% ± 2.2) than males (21.4% ± 2.4) (phand hygiene before meals.

Ability of Hand Hygiene Interventions Using Alcohol-Based Hand Sanitizers and Soap To Reduce Microbial Load on Farmworker Hands Soiled during Harvest.

Science.gov (United States)

de Aceituno, Anna Fabiszewski; Bartz, Faith E; Hodge, Domonique Watson; Shumaker, David J; Grubb, James E; Arbogast, James W; Dávila-Aviña, Jorgé; Venegas, Fabiola; Heredia, Norma; García, Santos; Leon, Juan S

2015-11-01

Effective hand hygiene is essential to prevent the spread of pathogens on produce farms and reduce foodborne illness. The U.S. Food and Drug Administration Food Safety Modernization Act Proposed Rule for Produce Safety recommends the use of soap and running water for hand hygiene of produce handlers. The use of alcohol-based hand sanitizer (ABHS) may be an effective alternative hygiene intervention where access to water is limited. There are no published data on the efficacy of either soap or ABHS-based interventions to reduce microbial contamination in agricultural settings. The goal of this study was to assess the ability of two soap-based (traditional or pumice) and two ABHS-based (label-use or two-step) hygiene interventions to reduce microbes (coliforms, Escherichia coli, and Enterococcus spp.) and soil (absorbance of hand rinsate at 600 nm [A600]) on farmworker hands after harvesting produce, compared with the results for a no-hand-hygiene control. With no hand hygiene, farmworker hands were soiled (median A600, 0.48) and had high concentrations of coliforms (geometric mean, 3.4 log CFU per hand) and Enterococcus spp. (geometric mean, 5.3 log CFU per hand) after 1 to 2 h of harvesting tomatoes. Differences in microbial loads in comparison to the loads in the control group varied by indicator organism and hygiene intervention (0 to 2.3 log CFU per hand). All interventions yielded lower concentrations of Enterococcus spp. and E. coli (P hands (P hand washing with soap at reducing indicator organisms on farmworker hands. Based on these results, ABHS is an efficacious hand hygiene solution for produce handlers, even on soiled hands.

Mental hygiene in early Francoism: from racial hygiene to the prevention of mental illness (1939-1960).

Science.gov (United States)

Campos, Ricardo; Novella, Enric

In this paper, we study the ideological bases of mental hygiene, understood as racial and moral hygiene, during the first years of Franco's regime and their evolution until 1960. First, we discuss the conceptualization of mental hygiene in the 1940s and its role as a tool for the legitimization of dictatorship, revealing the involvement of orthodox Catholicism and its links with moral and racial hygiene. Second, we assess the transformation of mental hygiene during the 1950s towards modernization and a stronger linkage with the dominant trends of contemporary psychiatry without ever leaving the ideological background of Catholicism. For this purpose, we will focus on analysis of the activities of the Mental Hygiene Week held in Barcelona in 1954 and on the creation in 1955 of the National Board of Psychiatric Care, which took on mental hygiene as one of its functions. This paper shows the close relationship of mental hygiene during the early years of Francoism with the political principles of the Dictatorship. The 1940s witnessed the deployment of a harsh discourse in which mental hygiene was a tool for the (moral and spiritual) education of the Spanish people in the political principles of the "New State", pathologizing political dissent and ideologically purifying the country. In the 1950s, Francoist mental hygiene underwent a process of aggiornamento marked by international political events following the defeat of fascism in World War II, advancing a project for (authoritarian) modernization in an international context already directed towards mental health.

[Hygiene between tradition and implementation].

Science.gov (United States)

Hansis, M L

2004-04-01

The basis of evidence for hygiene rules implemented in hospitals is traditionally small. This is not only because there is little theoretical knowledge on the reciprocal influence between a single hygienic mistake/a single microbial input and the manifestation of a nosocomial infection. There are also not enough clinical studies, especially on complex hygiene questions, to determine whether special measures (e.g., septic rooms)can compensate for deficits in hygiene practice. Furthermore, it would be necessary to designate security buffers distinctly. In-house traditions are able to stabilize hygienic behavior in an excellent manner. They should be fostered and not disparaged as myths. Discussions of experts should not be conducted in public; that is disastrous for the everyday work of physicians in hospitals.

Advancing education in dental hygiene.

Science.gov (United States)

Battrell, Ann; Lynch, Ann; Steinbach, Pam; Bessner, Sue; Snyder, Josh; Majeski, Jean

2014-06-01

The changing health care environment and societal imperatives indicate the need for transformative change within the dental hygiene profession to serve the emerging needs of the public. The American Dental Hygienists' Association is leading the way toward meaningful change. The American Dental Hygienists' Association (ADHA) has as its vision the integration of dental hygienists into the health care delivery system as essential primary care providers to expand access to oral health care. This article provides data on current dental hygiene education programs and those in development. Also included is a discussion regarding how the dental hygiene profession can better serve the health and wellness needs of society by transforming the way graduates are prepared for the future. ADHA's dental hygiene survey center data, policies and a futuristic analysis plus a review of the professional literature describe the current state of dental hygiene education and the profession. A discussion of societal, health care and educational trends that creates the imperative for transformation of the dental hygiene profession is provided. Ultimately, the purpose of advancing education in dental hygiene is to achieve better oral and overall health for more people. The profession's responsibility to the public includes evaluating its own ability to provide care and taking the steps necessary to ensure its maximum effectiveness. ADHA is leading this process for dental hygienists in diverse ways. It is imperative that the dental hygiene profession understands and embraces the changing health care environment. Through open dialog and the sharing of evidence the professional path will be determined along with forward movement for the benefit of society and the dental hygiene profession. Copyright © 2014 Elsevier Inc. All rights reserved.

An automated hand hygiene compliance system is associated with improved monitoring of hand hygiene.

Science.gov (United States)

McCalla, Saungi; Reilly, Maggie; Thomas, Rowena; McSpedon-Rai, Dawn

2017-05-01

Consistent hand hygiene is key to reducing health care-associated infections (HAIs) and assessing compliance with hand hygiene protocols is vital for hospital infection control staff. A new automated hand hygiene compliance system (HHCS) was trialed as an alternative to human observers in an intensive care unit and an intensive care stepdown unit at a hospital facility in the northeastern United States. Using a retrospective cohort design, researchers investigated whether implementation of the HHCS resulted in improved hand hygiene compliance and a reduction in common HAI rates. Pearson χ 2 tests were used to assess changes in compliance, and incidence rate ratios were used to test for significant differences in infection rates. During the study period, the HHCS collected many more hand hygiene events compared with human observers (632,404 vs 480) and ensured that the hospital met its compliance goals (95%+). Although decreases in multidrug-resistant organisms, central line-associated bloodstream infections, and catheter-associated urinary tract infection rates were observed, they represented nonsignificant differences. Human hand hygiene observers may not report accurate measures of compliance. The HHCS is a promising new tool for fine-grained assessment of hand hygiene compliance. Further study is needed to examine the association between the HHCS and HAI rate reduction. Copyright © 2017 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

Hygiene practices among street food vendors in Tamale Metropolis ...

African Journals Online (AJOL)

The study noted that street food business in the Tamale Metropolis was women dominated (76%). Majority of vendors (78%) were aged 20-39 years. Public toilets (pit latrines) were accessible to all vending sites. Though high number of street food vendors had some form of formal education (66%) and knowledge of food ...

Microbiological performance of a food safety management system in a food service operation.

Science.gov (United States)

Lahou, E; Jacxsens, L; Daelman, J; Van Landeghem, F; Uyttendaele, M

2012-04-01

The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

Optimizing Health Care Environmental Hygiene.

Science.gov (United States)

Carling, Philip C

2016-09-01

This article presents a review and perspectives on aspects of optimizing health care environmental hygiene. The topics covered include the epidemiology of environmental surface contamination, a discussion of cleaning health care patient area surfaces, an overview of disinfecting health care surfaces, an overview of challenges in monitoring cleaning versus cleanliness, a description of an integrated approach to environmental hygiene and hand hygiene as interrelated disciplines, and an overview of the research opportunities and challenges related to health care environmental hygiene. Copyright © 2016 Elsevier Inc. All rights reserved.

Measuring effectiveness of food quality management

OpenAIRE

Spiegel, van der, M.

2004-01-01

Keywords: effectiveness, food quality management, instrument, quality performance, contextual factors, agri-food production, conceptual model, performance measurement indicators, identification, validation, assessment, quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery sector.In the last decade several incidents have occurred in the agri-food sector, such as the affairs of dioxin and BSE, whereas also the incidence of food-borne diseases and the production of hi...

Development of a Checklist for Assessing Good Hygiene Practices of Fresh-Cut Fruits and Vegetables Using Focus Group Interviews.

Science.gov (United States)

Araújo, Jane A M; Esmerino, Erick A; Alvarenga, Verônica O; Cappato, Leandro P; Hora, Iracema C; Silva, Marcia Cristina; Freitas, Monica Q; Pimentel, Tatiana C; Walter, Eduardo H M; Sant'Ana, Anderson S; Cruz, Adriano G

2018-03-01

This study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers' food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants' perception and experience.

Penyelenggaraan Hygiene Sanitasi Pengolahan Salak di PT. Agrina Desa Parsalakan Kecamatan Angkola Barat Kabupaten Tapanuli Selatan Tahun 2013

OpenAIRE

Siregar, Yuli Arisyah; Dharma, Surya; Hasan, Wirsal

2013-01-01

Operation Of Hygiene Sanitation Salak Processing At PT. Agrina Parsalakan Village West Angkola Subdistrict South Tapanuli District In 2013. Efforts to control dietary factors, people, places and equipment that may or may cause illness or health problems, it is necessary hygiene sanitation in any food processing in order to avoid contamination. Salak (Salacca edulis) is a plant which its stalk close by midrib leaves, prickly on midrib and stems leaves, fleshy white fruit, blackish brown hard s...

Poor food hygiene and housing as risk factors for typhoid fever in Semarang, Indonesia.

Science.gov (United States)

Gasem, M H; Dolmans, W M; Keuter, M M; Djokomoeljanto, R R

2001-06-01

.08-317.4) also were risk factors. In this population typhoid fever was associated with poor housing and inadequate food and personal hygiene.

Some totals of hygienic researches of foodstuffs treated by ionizing radiation for extention of storing terms

International Nuclear Information System (INIS)

Zajtsev, A.N.; Schillinger, Yu.I.; Kamal'dinova, Z.M.

1974-01-01

Some results of hygienic studies of food products exposed to ionizing radiation to prolong their storage life are presented. The study concerned foods treated in order to prevent germination (potato, onion), for disinfection purposes (grain, dry groat concentrates), or to inhibit microorganisms (uncooked and cooked products prepared from beef and pork, chicken carcasses, raw and gamma-ray-preserved fish, fresh fruits and berries). (E.T.)

Keeping up appearances: Perceptions of street food safety in urban Kumasi, Ghana

DEFF Research Database (Denmark)

Rheinländer, Thilde; Olsen, Mette; Bakang, John Abubakar

2008-01-01

hygiene practices such as hand washing, cleaning of utensils, washing of raw vegetables, and quality of ingredients. Instead, four main food selection criteria could be identified and were related to (1) aesthetic appearance of food and food stand, (2) appearance of the food vendor, (3) interpersonal...... observations and several interviews were carried out with case vendors. In addition, street interviews and Focus Group Discussions were carried out with street food customers. The study found that although vendors and consumers demonstrated basic knowledge of food safety, the criteria did not emphasize basic......The growing street food sector in low-income countries offers easy access to inexpensive food as well as new job opportunities for urban residents. While this development is positive in many ways, it also presents new public health challenges for the urban population. Safe food hygiene is difficult...

Consumer and food industries education on food irradiation

International Nuclear Information System (INIS)

Othman, Z.

2001-01-01

A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

Food irradiation

International Nuclear Information System (INIS)

Beishon, J.

1991-01-01

Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)

A person-oriented approach to hand hygiene behaviour: Emotional empathy fosters hand hygiene practice.

Science.gov (United States)

Sassenrath, Claudia; Diefenbacher, Svenja; Siegel, André; Keller, Johannes

2016-01-01

Adopting a social-psychological approach, this research examines whether emotional empathy, an affective reaction regarding another's well-being, fosters hand hygiene as this affects other's health-related well-being extensively. Three studies tested this notion: (a) a cross-sectional study involving a sample of health care workers at a German hospital, (b) an experiment testing the causal effect of empathy on hand hygiene behaviour and (c) an 11-week prospective study testing whether an empathy induction affected disinfectant usage frequency in two different wards of a hospital. Self-reported hand hygiene behaviour based on day reconstruction method was measured in Study 1, actual hand sanitation behaviour was observed in Study 2 and disinfectant usage frequency in two different hospital wards was assessed in Study 3. Study 1 reveals an association of empathy with hand hygiene cross-sectionally, Study 2 documents the causal effect of empathy on increased hand sanitation. Study 3 shows an empathy induction increases hand sanitiser usage in the hospital. Increasing emotional empathy promotes hand hygiene behaviour, also in hospitals. Besides providing new impulses for the design of effective interventions, these findings bear theoretical significance as they document the explanatory power of empathy regarding a distal explanandum (hand hygiene).

Human security and access to water, sanitation, and hygiene: exploring the drivers and nexus

NARCIS (Netherlands)

Obani, P.; Gupta, J.; Pahl-Wostl, C.; Badhuri, A.; Gupta, J.

2016-01-01

Water security challenges are mostly covered in the literature on the food and energy nexus. This chapter however adopts a broader conception of water security in relation to lack of access to water, sanitation, and hygiene (WASH), and argues that the human rights approach could be instrumental in

Dnepropetrovsk hygienic school: past, present and future

Directory of Open Access Journals (Sweden)

Beletskaya E.M.

2013-10-01

Full Text Available The article presents historical analysis of formation of hygiene school of Dnipropetrovsk Medical Academy over the 100 year period - from formation of Katerinoslav province sanitary district council, as a unique self-government social organization in XIX century to the present. The basic stages of its development, including foundation of Hygiene Courses at High Mining School, their transformation into department of general hygiene, social hygiene and hygiene of labor in Katerinoslav Medical Academy in 1922, foundation of separate departments of hygiene in 1940-1948, their reorganization at the end of XX – beginning of XXI centuries are outlined. It is established, that Dnipropetrovsk hygiene school during its existence formed a great number of outstanding scientists, more than 100 dissertations in different directions devoted to hygienic diagnostics of technogenically changing environment, its impact on human health as well as hygienic control levers and health strengthening of population of industrial areas were defended. Scientific contribution of prominent scientists and teachers, their achievements and discoveries in the field of preventive medicine, role in the formation of preventive world outlook of students are estimated. At the XIV hygienic congress 30 hygienists were recognized as leading scientists of Ukraine over XX century, seven of them are from Dnipropetrovsk hygiene school; this indicates its importance in the noble cause of serving public health.

Associations of dairy cow behavior, barn hygiene, cow hygiene, and risk of elevated somatic cell count.

Science.gov (United States)

Devries, T J; Aarnoudse, M G; Barkema, H W; Leslie, K E; von Keyserlingk, M A G

2012-10-01

Poor dairy cow hygiene has been consistently associated with elevated somatic cell count (SCC) and the risk of subclinical mastitis. The objective of this study was to determine the associations between dairy cow standing and lying behavior, barn hygiene, cow hygiene, and the risk of experiencing elevated SCC. Lactating Holstein dairy cows (n=69; 86 ± 51 DIM; parity: 2.0 ± 1.2; means ± SD), kept in 1 of 2 groups, were monitored over a 4-mo period. Each group contained 61 ± 1 (mean ± SD) cows over the study period; complete data were obtained from 37 and 32 animals within each respective group. Cows were housed in a sand-bedded, freestall barn with 2 symmetrical pens, each with a free cow traffic automatic milking system. To vary barn hygiene, in 4 consecutive 28-d periods, alley manure scrapers in each of the 2 pens were randomly assigned to frequencies of operation of 3, 6, 12, and 24 times per day. During the last 7 d of each period, cow hygiene (upper leg/flank, lower legs, and udder; scale of 1 = very clean to 4 = very dirty) and stall hygiene (number of 0.15×0.15-m squares contaminated with manure in a 1.20×1.65-m grid) were recorded. Standing and lying behavior of the cows were collected during those days using data loggers. Individual-cow SCC was recorded at the beginning and end of each 28-d period. Elevated SCC was used as an indicator of subclinical mastitis; incidence of elevated SCC was defined as having a SCC >200,000 cells/mL at the end of each 28-d period, when SCC was <100,000 cells/mL at the beginning of the period. Less frequent scraping of the barn alleys was associated with cows having poorer hygiene. Poor udder hygiene was associated with poor stall hygiene. Longer lying duration was associated with poor hygiene of the upper legs/flank and udder. Greater premilking standing duration was associated with poor udder hygiene and decreased frequency of lying bouts was associated with poor hygiene of the lower legs. Higher milk yield was

Menstrual hygiene: How hygienic is the adolescent girl?

Directory of Open Access Journals (Sweden)

Dasgupta A

2008-01-01

Full Text Available Background: Menstruation and menstrual practices are still clouded by taboos and socio-cultural restrictions resulting in adolescent girls remaining ignorant of the scientific facts and hygienic health practices, which sometimes result into adverse health outcomes. Objectives: (i To elicit the beliefs, conception and source of information regarding menstruation among the study population and (ii to find out the status of menstrual hygiene among adolescent girls. Materials and Methods: A descriptive, cross-sectional study was conducted among 160 adolescent girls of a secondary school situated in the field practice area of Rural Health Unit and Training Center, Singur, West Bengal, with the help of a pre-designed and pre-tested questionnaire. Data were analyzed statistically by simple proportions. Results: Out of 160 respondents, 108 (67.5% girls were aware about menstruation prior to attainment of menarche. Mother was the first informant regarding menstruation in case of 60 (37.5% girls. One hundred and thirty-eight (86.25% girls believed it as a physiological process. Seventy-eight (48.75% girls knew the use of sanitary pad during menstruation. Regarding practices, only 18 (11.25% girls used sanitary pads during menstruation. For cleaning purpose, 156 (97.5% girls used both soap and water. Regarding restrictions practiced, 136 (85% girls practised different restrictions during menstruation. Conclusions: Menstrual hygiene, a very important risk factor for reproductive tract infections, is a vital aspect of health education for adolescent girls. Educational television programmes, trained school nurses/health personnel, motivated school teachers and knowledgeable parents can play a very important role in transmitting the vital message of correct menstrual hygiene to the adolescent girl of today.

Utility of electronic hand hygiene counting devices for measuring physicians' hand hygiene adherence applied to outpatient settings.

Science.gov (United States)

Arai, Akie; Tanabe, Masaki; Nakamura, Akiko; Yamasaki, Daisuke; Muraki, Yuichi; Kaneko, Toshihiro; Kadowaki, Ayako; Ito, Masaaki

2016-12-01

Our objectives were to evaluate the utility of electronic hand hygiene counting devices in outpatient settings and the impact of results feedback on physicians' hand hygiene behaviors. We installed 130 electronic hand hygiene counting devices in our redesigned outpatient department. We remotely monitored physicians' hand hygiene practices during outpatient examinations and calculated the adherence rate as follows: number of hand hygiene counts divided by the number of outpatients examined multiplied by 100. Physician individual adherence rates were also classified into 4 categories. Two hundred and eighty physicians from 28 clinical departments were monitored for 3 months. The overall hand hygiene adherence rate was 10.7% at baseline, which improved significantly after feedback to 18.2% in the third month. Of the clinical departments, 78.6% demonstrated significant improvement in hand hygiene compliance. The change in the percentage of physicians in each category before and after feedback were as follows: very low (84.3% to 72.1%), low (8.6% to 14.3%), moderate (2.9% to 8.9%), and high (4.3% to 4.6%), from the first to third month, respectively. Based on category assessment, 17.1% of physicians were classified as responders. Physicians' adherence to hand hygiene practices during outpatient examinations was successfully monitored remotely using electronic counting devices. Audit and feedback of adherence data may have a positive impact on physicians' hand hygiene compliance. Copyright © 2016 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

Current knowledge, attitude and behaviour of hand and food hygiene in a developed residential community of Singapore: a cross-sectional survey.

Science.gov (United States)

Pang, Junxiong; Chua, Shao Wei Jonathan Lumen; Hsu, Liyang

2015-06-21

Diarrhoea incidence has been increasing progressively over the past years in developed countries, including Singapore, despite the accessibility and availability to clean water, well-established sanitation infrastructures and regular hygiene promotion. The aim of this study is to determine the current knowledge, attitude and behaviour of hand and food hygiene, and the potential risk factors of diarrhoea in a residential community of Singapore. A cross-sectional study was conducted within a residential area in the west of Singapore from June to August 2013. A total of 1,156 household units were randomly sampled and invited to participate in an interviewer-assisted survey using standardised questionnaires. Descriptive, univariate and multivariate analyses were performed using descriptive statistics, Fisher's Exact test and multivariate logistic regression modelling, respectively. R program was used for all statistical analysis. All tests were conducted at 5% level of significance with 95% confidence intervals (CI) reported where applicable. A total of 240 units (20.8%) consented and responded to the survey invitation. About 77% of the expected knowledge and attitude were observed in at least 80% of the participants, compared to only about 31% of the expected behaviours and practises. Being single [adjusted odds ratio (AOR) = 2.29; 95% CI = 1.16-4.48], having flu in the past six month (AOR = 3.24; 95% CI = 1.74-6.06), preferred self-medication (AOR = 2.07; 95% CI = 1.06-4.12) were risk factors of diarrhoea. Washing hands with water before attending to children or sick persons (AOR = 0.30; 95% CI = 0.11-0.82), washing hands with water (AOR = 0.16; 95% CI = 0.05-0.45) and water with soap (AOR = 0.29; 95% CI = 0.12-0.72) after attending to children or sick persons, and hand washing between 30 s to a minute (AOR = 0.44; 95% CI = 0.20-0.90) were protective factors against diarrhoea. Good knowledge and attitude of the

Personal and household hygiene, environmental contamination, and health in undergraduate residence halls in New York City, 2011.

Science.gov (United States)

Miko, Benjamin A; Cohen, Bevin; Haxall, Katharine; Conway, Laurie; Kelly, Nicole; Stare, Dianne; Tropiano, Christina; Gilman, Allan; Seward, Samuel L; Larson, Elaine

2013-01-01

While several studies have documented the importance of hand washing in the university setting, the added role of environmental hygiene remains poorly understood. The purpose of this study was to characterize the personal and environmental hygiene habits of college students, define the determinants of hygiene in this population, and assess the relationship between reported hygiene behaviors, environmental contamination, and health status. 501 undergraduate students completed a previously validated survey assessing baseline demographics, hygiene habits, determinants of hygiene, and health status. Sixty survey respondents had microbiological samples taken from eight standardized surfaces in their dormitory environment. Bacterial contamination was assessed using standard quantitative bacterial culture techniques. Additional culturing for coagulase-positive Staphylococcus and coliforms was performed using selective agar. While the vast majority of study participants (n = 461, 92%) believed that hand washing was important for infection prevention, there was a large amount of variation in reported personal hygiene practices. More women than men reported consistent hand washing before preparing food (p = .002) and after using the toilet (p = .001). Environmental hygiene showed similar variability although 73.3% (n = 367) of subjects reported dormitory cleaning at least once per month. Contamination of certain surfaces was common, with at least one third of all bookshelves, desks, refrigerator handles, toilet handles, and bathroom door handles positive for >10 CFU of bacteria per 4 cm(2) area. Coagulase-positive Staphylococcus was detected in three participants' rooms (5%) and coliforms were present in six students' rooms (10%). Surface contamination with any bacteria did not vary by frequency of cleaning or frequency of illness (p>.05). Our results suggest that surface contamination, while prevalent, is unrelated to reported hygiene or health in the university setting

The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.

Science.gov (United States)

Tomasevic, Igor; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M; Djekic, Ilija

2016-04-01

A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log10 CFU/cm(2) for food contact surfaces and over 2 log10 CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. Copyright © 2015 Elsevier Ltd. All rights reserved.

Status of food irradiation worldwide

International Nuclear Information System (INIS)

Loaharanu, P.

1992-01-01

The past four decades have witnessed the steady development of food irradiation technology - from laboratory-scale research to full-scale commercial application. The present status of this technology, approval for processing food items in 37 countries and commerical use of irradiated food in 24 countries, will be discussed. The trend in the use of irradiation to overcome certain trade barriers such as quarantine and hygiene will be presented. Emphasis will be made on the use of irradiation as an alternative to chemical treatments of food. (orig.) [de

28 CFR 551.6 - Personal hygiene.

Science.gov (United States)

2010-07-01

... 28 Judicial Administration 2 2010-07-01 2010-07-01 false Personal hygiene. 551.6 Section 551.6... Grooming § 551.6 Personal hygiene. The Warden shall make available to an inmate those articles necessary for maintaining personal hygiene. [46 FR 59509, Dec. 4, 1981] ...

Public health and food safety in the WHO African region | Mensah ...

African Journals Online (AJOL)

Contaminated food continues to cause numerous devastating outbreaks in the African Region. In Africa, a large proportion of ready-to-eat foods are sold by the informal sector, especially as street foods. The hygienic aspects of vending operations and the safety of these foods are problematic for food safety regulators.

The impact of the Hand Hygiene New Zealand programme on hand hygiene practices in New Zealand's public hospitals.

Science.gov (United States)

Freeman, Joshua; Dawson, Louise; Jowitt, Deborah; White, Margo; Callard, Hayley; Sieczkowski, Christine; Kuriyan, Ron; Roberts, Sally

2016-10-14

To detail the progress made by Hand Hygiene New Zealand (HHNZ) since 2011 and also describe the challenges experienced along the way and the factors required for delivery of a successful hand hygiene programme at a national level. HHNZ is a multimodal culture-change programme based on the WHO '5 moments for hand hygiene' approach. The key components of the programme include clinical leadership, auditing of hand hygiene compliance with thrice yearly reporting of improvement in hand hygiene practice, biannual reporting of the outcome marker, healthcare-associated Staphylococcus aureus bacteraemia (HA-SAB), effective communication with key stakeholders and the use of the front-line ownership (FLO) principles for quality improvement. The nationally aggregated hand hygiene compliance has increased from 62% in June 2012 to 81% in March 2016. There has been improvement across all 'moments', all healthcare worker groups and a range of different clinical specialties. The rate of HA-SAB has remained stable. The HHNZ programme has led to significant improvements in hand hygiene practice in DHBs throughout New Zealand. The principles of FLO are now widely used to drive hand hygiene improvement in New Zealand DHBs.

Can education influence stethoscope hygiene?

Science.gov (United States)

Holleck, Jürgen L; Merchant, Naseema; Lin, Shin; Gupta, Shaili

2017-07-01

The importance of stethoscope hygiene has been demonstrated in prior studies, and is acknowledged by guidelines, yet it is rarely done. We implemented a pilot project consisting of provider education, reminder flyers and provision of cleaning supplies at the start of clinical rotations for housestaff, medical students, and attending physicians. Hand hygiene rates did not change significantly with rates between 58% and 63% while stethoscope hygiene remained at zero. Published by Elsevier Inc.

Development of Safe Food Handling Guidelines for Korean Consumers.

Science.gov (United States)

Kang, Hee-Jin; Lee, Min-Woo; Hwang, In-Kyeong; Kim, Jeong-Weon

2015-08-01

The purpose of this study was to develop guidelines for Korean consumers with regard to safe food handling practices at home by identifying current food handling issues. Korean consumers' behaviors regarding their safe food handling were identified via survey questionnaires that included items on individual hygiene practices, prepreparation steps when cooking, the cooking process, and the storage of leftover foods. The subjects were 417 Korean parents with elementary school children living in Seoul and Gyeonggi Province in the central area of Korea. The survey results revealed gaps between the knowledge or practices of Korean consumers and scientific evidence pertaining to safe food handling practices. Based on these findings, a leaflet on safe food handling guidelines was developed in accordance with Korean food culture. These guidelines suggest personal hygiene practices as well as fundamental principles and procedures for safe food handling from the stage of food purchase to that of keeping leftover dishes. A pilot application study with 50 consumers revealed that the guidelines effectively improved Korean consumers' safe food handling practices, suggesting that they can serve as practical educational material suitable for Korean consumers.

Teaching minority children hygiene: investigating hygiene education in kindergartens and homes of ethnic minority children in northern Vietnam.

Science.gov (United States)

Rheinländer, Thilde; Samuelsen, Helle; Dalsgaard, Anders; Konradsen, Flemming

2015-01-01

Ethnic minority children in Vietnam experience high levels of hygiene- and sanitation-related diseases. Improving hygiene for minority children is therefore vital for improving child health. The study objective was to investigate how kindergarten and home environments influence the learning of hygiene of pre-school ethnic minority children in rural Vietnam. Eight months of ethnographic field studies were conducted among four ethnic minority groups living in highland and lowland communities in northern Vietnam. Data included participant observation in four kindergartens and 20 homes of pre-school children, together with 67 semi-structured interviews with caregivers and five kindergarten staff. Thematic analysis was applied and concepts of social learning provided inputs to the analysis. This study showed that poor living conditions with lack of basic sanitation infrastructures were important barriers for the implementation of safe home child hygiene. Furthermore, the everyday life of highland villages, with parents working away from the households resulted in little daily adult supervision of safe child hygiene practices. While kindergartens were identified as potentially important institutions for improving child hygiene education, essential and well-functioning hygiene infrastructures were lacking. Also, hygiene teaching relied on theoretical and non-practice-based learning styles, which did not facilitate hygiene behaviour change in small children. Minority children were further disadvantaged as teaching was only provided in non-minority language. Kindergartens can be important institutions for the promotion of safe hygiene practices among children, but they must invest in the maintenance of hygiene and sanitation infrastructures and adopt a strong practice-based teaching approach in daily work and in teacher's education. To support highland minority children in particular, teaching styles must take local living conditions and caregiver structures into account

A hand-hygiene behaviour monitoring system

NARCIS (Netherlands)

Van Schie, M.; Wiesman, R.F.F.

2008-01-01

The invention relates to a hand-hygiene behaviour monitoring system, comprising: means for detecting the occurrence of an event specified in a hand-hygiene rule, wherein the event involves a person; means for updating behaviour data that is related to acts according to the hand-hygiene rule, wherein

Impact of Gamma Radiation Processing to Improve the Hygienic Quality of some Chicken Products

International Nuclear Information System (INIS)

Mohamed, W.S.; El-Mossalami, I.I.; Nosier, S.M.

2009-01-01

For food to be entirely safe from the microbiological viewpoint, it must need to contain the least possible counts of microorganisms of hygienic importance. This investigation aims to study the possible use of gamma radiation for bacterial decontamination of chicken products which are produced in Egypt. One hundred and twenty samples of frozen chicken kofta and burgers (60 each) were purchased from retail markets at Cairo Governorate. They were surveyed for the hygienic quality as well as the effect of gamma radiation (dose levels of 1, 2 and 3 kGy) on the bacterial population, chemical and sensory quality of these products. The results indicated that the total aerobic bacterial counts (APC) ranged from 106 to 107 cfu/g in the examined samples. Moreover, some samples were contaminated with food borne pathogens such as Listeria species and Salmonella species. Gamma irradiation greatly reduced the microbial density of the studied food samples. The microbial reduction increased as the dose level of irradiation increase, whereas irradiation of chicken products at 3 kGy dose reduced aerobic counts and eliminated Salmonella and Listeria species, also it proved to be of great importance in increasing the safety and acceptability of ready to eat frozen chicken products with no adverse effect on their chemical or sensory quality

INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS

Directory of Open Access Journals (Sweden)

O. B. Fedotova

2016-01-01

Full Text Available The results of the research works related to investigation of sanitary-hygienic characteristics of multilayer polymer film materials where the inner layer contacting directly with food product is modified by native antimicrobial components.

Microbial Flora and Food Borne Pathogens on Minced Meat and ...

African Journals Online (AJOL)

BACKGROUND: Food-borne pathogens are the leading cause of illness and death in developing countries. Changes in eating habits, mass catering, unsafe food storage conditions and poor hygiene practices are major contributing factors to food associated illnesses. In Ethiopia, the widespread habit of raw beef ...

Hygiene and sanitation risk factors of diarrhoeal disease among under-five children in Ibadan, Nigeria.

Science.gov (United States)

Oloruntoba, Elizabeth Omoladun; Folarin, Taiwo Bukola; Ayede, Adejumoke Idowu

2014-12-01

Diarrhoea diseases are among the leading causes of morbidity and mortality in under-five-children (U-5C) in Nigeria. Inadequate safe water, sanitation, and hygiene account for the disease burden. Cases of diarrhoea still occur in high proportion in the study area despite government-oriented interventions. To determine the hygiene and sanitation risk factors predisposing U-5C to diarrhoea in Ibadan, Nigeria. Two hundred and twenty pairs of children, matched on age, were recruited as cases and controls over a period of 5 months in Ibadan. Questionnaire and observation checklist were used to obtain information on hygiene practices from caregivers/mothers and sanitation conditions in the households of 30% of the consenting mothers/caregivers. Data were analysed using descriptive and inferential statistics. Caregivers/mothers' mean ages were 31.3 ±7.5 (cases) and 30.6 ±6.0(controls) years. The risk of diarrhoea was significantly higher among children whose mothers did not wash hands with soap before food preparation (OR=3.0, pHygiene and sanitation conditions within households were risk factors for diarrhoea. This study revealed the feasibility of developing and implementing an adequate model to establish intervention priorities in sanitation in Ibadan, Nigeria.

Computer screen saver hand hygiene information curbs a negative trend in hand hygiene behavior

NARCIS (Netherlands)

K. Helder MScN (Onno); J.W.M. Weggelaar-Jansen (Anne Marie); D.J.C. Waarsenburg (Daniël); C.W.N. Looman (Caspar); J.B. van Goudoever (Hans); J. Brug (Hans); R.F. Kornelisse (René)

2012-01-01

markdownabstract__Abtract__ Background: Appropriate hand hygiene among health care workers is the most important infection prevention measure; however, compliance is generally low. Gain-framed messages (ie, messages that emphasize the benefits of hand hygiene rather than the risks of

Task of radiation hygiene inspection at NPPs

International Nuclear Information System (INIS)

Shevts, J.; Kunz, Eh.

1983-01-01

The task and functions of the radiation-hygiene inspection in Czechoslovakia are presented. The radiation safety related information amounts that are to be presented to the hygiene inspection institutions are determined. The hygiene inspection content and forms at the stages of NPP designing, construction and operation are discussed. The hygiene inspection place is determined within the general radiation safety system [ru

Menstrual hygiene among adolescent girls

Directory of Open Access Journals (Sweden)

Rakesh Sharma

2015-09-01

Full Text Available Background: Menstruation and menstrual practices are still clouded by taboos and socio-cultural restrictions resulting in adolescent girls remaining ignorant of the scientific facts and hygienic health practices, which sometimes result into adverse health outcomes. Objective: To assess knowledge and practice regarding menstrual hygiene before and after teaching program among adolescent girls. Materials and Methods: A true experimental study was conducted among 50 adolescent girls of a secondary school situated in the Bhaniyawala of Dehradun district, Uttarakhand, with the help of a pre-designed and pre-tested questionnaire. Participants were randomly assigned into control (n=25 and experimental group (n=25. Adolescent girls from both groups were assessed for knowledge and practice regarding menstrual hygiene on day 1 and on 15th day.  Participants of experimental group were administered educational programme regarding menstrual hygiene on day 1 after assessment for knowledge and practice regarding menstrual hygiene. Data were analysed statistically by simple proportions. Results: The mean age of the adolescent girl was 13.88± 1.5 and age of menarche 12.74±0.98. Out of 50, 32 (64% mothers’ of adolescent girls were educated at graduate level.  The mean pre-test knowledge and practice in experimental group 8.04±1.54, 3.52±1.0 and control group 8.02±2.0, 3.24±1.0 respectively. The level of knowledge and practice regarding menstrual hygiene of subjects who participated in educational program was significantly better than that of the control group. Conclusions: Menstrual hygiene, a very important risk factor for reproductive tract infections, is a vital aspect of health education for adolescent girls. Educational television programmes, trained school nurses/health personnel, motivated school teachers and knowledgeable parents can play a very important role in transmitting the vital message of correct menstrual hygiene to the

ISS Hygiene Activities - Issues and Resolutions

Science.gov (United States)

Prokhorov, Kimberlee S.; Feldman, Brienne; Walker, Stephanie; Bruce, Rebekah

2009-01-01

Hygiene is something that is usually taken for granted by those of us on the Earth. The ability to perform hygiene satisfactorily during long duration space flight is crucial for the crew's ability to function. Besides preserving the basic health of the crew, crew members have expressed that the ability to clean up on-orbit is vital for mental health. Providing this functionality involves more than supplying hygiene items such as soap and toothpaste. On the International Space Station (ISS), the details on where and how to perform hygiene were left to the crew discretion for the first seventeen increments. Without clear guidance, the methods implemented on-orbit have resulted in some unintended consequences to the ISS environment. This paper will outline the issues encountered regarding hygiene activities on-board the ISS, and the lessons that have been learned in addressing those issues. Additionally, the paper will address the resolutions that have been put into place to protect the ISS environment while providing the crew sufficient means to perform hygiene.

Faeco-oral parasitic infection in street food vendors in Tamale, Ghana

African Journals Online (AJOL)

Poor environmental sanitation, personal and food hygiene practices of food vendors are major causes of street food contamination and outbreak of foodborne illness. The unregulated and rapid growth of the street food industry in the Tamale Metropolis with its associated health risk calls for strict public health surveillance to ...

Assessment of Female Student’s Satisfaction with the Quality of Food And Environmental Health at Food Services in Tehran University of Medical Sciences, 2013

Directory of Open Access Journals (Sweden)

Gholamreza Jahed Khaniki

2016-07-01

Full Text Available ensure students are satisfied with the quantity and quality of food as well as hygienic condition in the university’s food services. For this reason, the present study was conducted to investigate female student’s satisfaction with the quality of food and environmental health at food services in Tehran University of Medical Sciences. A number of one hundred of female students, studying at Tehran University of Medical Sciences, were randomly selected. All the selected students were proved to be customers of food services located in one the Medicine, Public Health, Pharmacy, paramedical Sciences, Dentistry, Rehabilitation and Nursing schools. A questioner was prepared as a tool for data collection and its validity and reliability was determined. Afterwards, data analysis was performed using SPSS software (version 23. Results showed that 22% of female students expressed their satisfaction with the quantity of food as “excellent” and 47% as “moderate”. 28% of students rated the food diversity as “moderate” ok”. Seven percent of students reported at least on a case of food poisoning caused by the consumption of food at the university. On average, the overwhelming majority of students expressed their satisfaction as “good” or “medium” with environmental health in at food services in the university, respectively. All the students were aware of the importance of the presence of insects and animals outside the food services and 95%of students reported the presence of insects like beetle, housefly and mosquito and animals like cats, outside the food services. It was concluded that the majority of female students were satisfied with the quantity of food and ranked the quality of food as “medium”. However, they reported some problems regarding hygienic condition inside and outside the dining services and personal health of staff and stated that more attention should be paid by responsible authorities of the university. The

Computer screen saver hand hygiene information curbs a negative trend in hand hygiene behavior

NARCIS (Netherlands)

Helder, Onno K.; Weggelaar, Anne Marie; Waarsenburg, Daniël C. J.; Looman, Caspar W. N.; van Goudoever, Johannes B.; Brug, Johannes; Kornelisse, René F.

2012-01-01

Background: Appropriate hand hygiene among health care workers is the most important infection prevention measure; however, compliance is generally low. Gain-framed messages (ie, messages that emphasize the benefits of hand hygiene rather than the risks of noncompliance) may be most effective, but

HYGIENIC AND HEALTH QUALITY OF HOT BEVERAGES DISTRIBUTED BY VENDING MACHINES

Directory of Open Access Journals (Sweden)

L. Vallone

2011-08-01

Full Text Available The food and beverage vending had in the last 40 years a great development in Italy. From the hygienic and health point of view, the quality of the products distributed by Vending is essentially related to three factors: the quality of raw materials, the quality of tap water and the good working order together with the good cleanliness and hygienic status of equipments. In this work we wanted to test these features. We evaluated microbiological and fungal quality of raw materials (powders, of distributed hot beverages and the used equipments. Despite contamination levels shown by the results of this study, the temperature of the boiler is sufficient to make a significant reduction of bacterial and fungal loads. To obtain satisfactory results on the quality of delivered hot beverages is necessary to apply correct maintenance and cleaning/sanitation procedures of equipments, as well as an appropriate selection of suppliers.

Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home

Directory of Open Access Journals (Sweden)

Sergio Paulo Olinto da Motta

2014-06-01

Full Text Available Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007. In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012. Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003. This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety and answers (likelihood of food contamination. A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.

A fuzzy-based model to implement the global safety buildings index assessment for agri-food buildings

OpenAIRE

Francesco Barreca; Giuseppe Cardinali; Carmelo Riccardo Fichera; Luigi Lamberto; Giuseppe Modica

2014-01-01

The latest EU policies focus on the issue of food safety with a view to ensuring adequate and standard quality levels for the food produced and/or consumed within the EC. To that purpose, the environment where agricultural products are manufactured and processed plays a crucial role in achieving food hygiene. As a consequence, it is of the outmost importance to adopt proper building solutions which meet health and hygiene requirements as well as to use suitable tools to measure the levels ach...

Food irradiation: the 'experts' choice

International Nuclear Information System (INIS)

Watts, P.

1990-01-01

The UK Government has decided to lift the ban on food irradiation. The proponents of food irradiation claim it is an effective and safe means of preserving food, at minimum risk to the public. However, the prospect of irradiated food being on the shelves has created considerable opposition from environmental, consumer, public health groups and trade unions. The long list of unanswered health and safety questions means the public could be exposed to a whole new range of risks. The consumer is justified as saying ''if food has to be irradiated, what was wrong with it, good food does not need irradiating''. The answer to food contamination is improved hygiene and training in farm, factory and shop. (author)

Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods

NARCIS (Netherlands)

Linnemann, A.R.; Hansen, E.B.; Lelieveld, H.L.M.; Heising, J.K.; Dekker, M.

2014-01-01

Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some

Safety performance assessment of food industry facilities using a fuzzy approach

Directory of Open Access Journals (Sweden)

F. Barreca

2013-09-01

Full Text Available The latest EU policies focus on the issue of food safety with a view to assuring adequate and standard quality levels for the food produced and/or consumed within the EC. To that purpose, the environment where agricultural products are manufactured and processed plays a crucial role in achieving food hygiene. As a consequence, it is of the utmost importance to adopt proper building solutions which meet health and hygiene requirements and to use suitable tools to measure the levels achieved. Similarly, it is necessary to verify and evaluate the level of safety and welfare of the workers in their working environment. The safety of the workers has not only an ethical and social value but also an economic implication, since possible accidents or environmental stressors are the major causes of the lower efficiency and productivity of workers. However, the technical solutions adopted in the manufacturing facilities in order to achieve adequate levels of safety and welfare of the workers are not always consistent with the solutions aimed at achieving adequate levels of food hygiene, even if both of them comply with sectoral rules which are often unconnected with each other. Therefore, it is fundamental to design suitable models of analysis that allow assessing buildings as a whole, taking into account both health and hygiene safety as well as the safety and welfare of workers. Hence, this paper proposes an evaluation model that, based on an established study protocol and on the application of a fuzzy logic procedure, allows evaluating the global safety level of a building. The proposed model allows to obtain a synthetic and global value of the building performance in terms of food hygiene and safety and welfare of the workers as well as to highlight possible weaknesses. Though the model may be applied in either the design or the operational phase of a building, this paper focuses on its application to certain buildings already operational in a specific

Hygiene monitoring of textiles used in the food industry Monitoramento da higiene de têxteis usados na indústria de alimentos

Directory of Open Access Journals (Sweden)

Sabina Fijan

2006-09-01

Full Text Available Protective clothing is required in the food-processing industry, to protect workers from contamination by bacteria, fungi, viruses, prions etc. contained in the secretions and raw meat of slaughtered animals, and to protect the meat from being contaminated by microorganisms carried by the workers. It is well-understood that textiles are a control point (CP, and must be appropriately cleaned and disinfected in order to prevent biocontamination. Although the laundering procedure itself is important for achieving disinfection, it is also essential to maintain an appropriate hygiene level in the laundry, in order to prevent recontamination of textiles by environmental viable microorganisms. In this study, a sanitary-microbiological analysis was carried out in selected CPs in two laundries. Chemo-thermal washing efficiency was determined by evaluating the anti-bacterial effect against Enterococcus faecium and Staphylococcus aureus. The hygienic state of the laundries was determined by evaluating the number and type of microorganisms at selected CPs throughout the whole laundering procedure. The results indicated that the sanitary condition of both laundries did not reach the required levels and that several microbes were resistant to cleaning and disinfecting agents. It is obvious from the results that achievement of an appropriate hygiene level during laundering textiles from the food processing industry requires the implementation of appropriate corrective monitoring measures.Na indústria de alimentos é necessário o uso de roupas de proteção, para proteger os trabalhadores da contaminação por bactérias, fungos, virus, prions, etc, encontrados nas secreções e carne dos animais abatidos, assim como proteger a carne da contaminação com microrganismos carreados pelos trabalhadores. Os têxteis são um Ponto de Controle (PC, e devem ser limpos e desinfetados de forma adequada para prevenir a biocontaminação. Embora o processo de lavagem

A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems

NARCIS (Netherlands)

Jacxsens, L.; Kussaga, J.; Luning, P.A.; Spiegel, van der M.; Devlieghere, F.; Uyttendaele, M.

2009-01-01

A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the

Knowledge Attitude And Practice Of Street Food Vendors In Selected Schools Within Bo City Southern Sierra Leone

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P.T. Lamin-Boima

2017-12-01

Full Text Available This paper attempts to investigate the lack of knowledge attitude and practices of street food vendors in Bo the Southern Province of Sierra Leone. A cross sectional study conducted among eighty-seven respondents vendors in forty-four in Bo City. Data was collected using a structured and semi structured questionnaire. The collected data is analysed using a simple descriptive statistics with the help Excel Microsoft ware. A statistical significance was found in relation to knowledge. Attitude towards food safety was negative self-reported practices by Street Food Vendors were statistically significant with low hygiene standards while predisposing factors showed relatively low personal hygiene poor environmental sanitation and low food safety practice. The realize consequences are utmost health risks of consuming street foods as food contamination has caused food borne diseases and outbreaks. It is recommended that standard training be provided for these vendors by the Bo City Council in collaboration with Njala University. It is essential that poor people in a developing country such as Sierra Leone be allowed to earn their livelihood by means of an easy-to-enter business such as street food vending when hygiene standards are sustained.

Not to confuse 'contaminated' food and 'irradiated' or 'ionised' food

International Nuclear Information System (INIS)

2005-01-01

Food contamination corresponds to the undesired presence of radioactive products in food, while irradiation is a process to which food can be deliberately submitted to improve its preservation or hygiene. This publication explains this difference. It describes the process, physical effects and health impacts of radioactive contamination of food. It briefly describes irradiation or ionisation processes, their objectives, doses of ionising radiations used on food products, undesired and harmful effects. It also indicates food products concerned by these irradiation processes, and the associated legal framework, evokes the lack of information of consumers regarding such practices, briefly evokes risks associated with irradiation installations, and indicates where these installations are located in France

Blastocystis hominis among food vendors in Xochimilco markets.

Science.gov (United States)

Cruz Licea, Verónica; Plancarte Crespo, Agustín; Morán Alvarez, Cristina; Valencia Rojas, Silvia; Rodríguez Sásnchez, Gustavo; Vega Franco, Leopoldo

2003-01-01

Blastocystis hominis is a pathogenic protozoon that lives in the human bowel and causes diarrhea: the mode of transmission is a passive one, through the ingestion of stool-contaminated water or foods that contain infective forms of the parasite. The purpose of this study is to report the prevalence of Blastocystis hominis among food vendors in the markets within the Xochimilco jurisdiction, Mexico City, Mexico. A cross-sectional study was conducted in which food vendors answered an epidemiological questionnaire and underwent a serial stool culture. The frequency of the intestinal parasitoses reported was estimated and an analysis was carried out associating the presence of Blastocystis hominis with socio-economic and hygienic factors using the odds ratio at a 95% confidence interval. The frequency of intestinal parasites and commensals was 50.4%; Blastocystis hominis was found in 48 (41.7%) food vendors. The risk analysis showed that Blastocystis hominis was associated with: male gender, poor personal hygiene habits, personal history of parasitosis, and family history of parasitosis. The prevalence reported is high when compared with other populations studied. The relevance of this report lies on the fact that food vendors handle foods and could transmit the infection to consumers.

Food production in solidarity economy: an issue that goes beyond laws

Directory of Open Access Journals (Sweden)

Simone WESCHENFELDER

2016-01-01

Full Text Available Abstract Food production within the context of solidarity economy is an alternative way to offer employment and income for a significant part of the Brazilian population. The purpose of this study was to carry out a business diagnosis in order to evaluate the facilities, the production process and hygiene practices of seven solidarity economy enterprises located in the city of Novo Hamburgo, Southern Brazil, that work with food production and sales. Visits took place at the enterprises and a check-list was used to record data. Although food production happens in places with space and setting restrictions, it guarantees distinctive foods with aggregate value, where handlers follow the whole process, from raw materials selection to sales. Basic hygiene principles are followed, as they guarantee the production of food with quality, which contributes towards income generation for participating families. Specific laws that apply to the characteristics and needs of small-scale food production must be written in order to regulate solidarity economy enterprises.

Detection of food treated with ionizing radiation

International Nuclear Information System (INIS)

Delincee, H.

1998-01-01

Treatment of food with ionizing energy-'food irradiation'- is finally becoming reality in many countries. The benefits include an improvement in food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe and wholesome, consumers should be able to make their own free choice between irradiated and non-irradiated food. For this purpose labelling is indispensable. In order to check compliance with existing regulations, detection of radiation treatment by analysing the food itself is highly desirable. Significant progress has been made in recent years in developing analytical detection methods utilizing changes in food originating from the radiation treatment

Food Sanitation and Safety Self-assessment Instrument for Family Day-Care Homes.

Science.gov (United States)

1990

This self-assessment instrument for family day care providers is designed to help caregivers provide safe food to children. The eight sections of the instrument, presented in checklist format, concern: (1) personal hygiene; (2) purchasing and inspecting of food; (3) food storage; (4) kitchen equipment; (5) food preparation; (6) infant food…

Dental hygiene work in a clinical trial.

Science.gov (United States)

Luís, H S; Morgado, I; Assunção, V; Bernardo, M F; Leroux, B; Martin, M D; DeRouen, T A; Leitão, J

2008-08-01

Dental hygiene activities were developed as part of a randomized clinical trial designed to assess the safety of low-level mercury exposure from dental amalgam restorations. Along with dental-hygiene clinical work, a community programme was implemented after investigators noticed the poor oral hygiene habits of participants, and the need for urgent action to minimize oral health problems in the study population. Clinical and community activity goal was to promote oral health and prevent new disease. Community activities involved participants and their fellow students and were aimed at providing education on oral health in a school environment. Dental hygienists developed clinical work with prophylaxis, sealants application and topical fluoride and implemented the community programme with in-class sessions on oral health themes. Twice a month fluoride mouthrinses and bi-annual tooth brushing instructional activity took place. Participation at dental-hygiene activities, sealed teeth with no need of restoration and dental-plaque-index were measures used to evaluate success of the programme for the participants. Improvement in dental hygiene is shown by the decrease in dental plaque index scores (P dental hygiene activities. Teachers became aware of the problem and included oral-health in school curricula. Dental hygiene activities have shown to be helpful to promote dental hygiene, promote oral health and to provide school-age children with education on habits that will be important for their future good health.

Cross-Cultural Competency Adaptability of Dental Hygiene Educators in Entry Level Dental Hygiene Programs

Science.gov (United States)

Engeswick, Lynnette Marie

2011-01-01

This study was conducted to discover the extent dental hygiene educators in 25 entry-level dental hygiene programs from the Upper Midwest demonstrate Emotional Resilience, Flexibility and Openness, Perceptual Acuity, and Personal Autonomy as they relate to their level of education and multicultural experiences. An additional purpose was to examine…

Impact of school health education program on personal hygiene among school children of Lucknow district.

Science.gov (United States)

Khatoon, Ruby; Sachan, Beena; Khan, Mohsin Ali; Srivastava, J P

2017-01-01

Personal hygiene plays a major role to promote healthy life. This study was performed to assess the current level of knowledge and practicing behavior in regard to hand washing, bathing, tooth brushing, and taking care of nail and hair. A cross-sectional descriptive study was conducted on 800 students of Lucknow district. All the students were interviewed with a structured questionnaire (pretest). A visual display of good and bad personal hygiene was shown on projector and explained the benefits of good personal hygiene behavior. Again, structured questionnaire was given (posttest). Most of the students belonged to the 10-12 years age group. The knowledge of the students regarding general body cleanliness was 87.5% in posttest as compared to 53.8% in pretest. Keeping the hair well-trimmed was considered as a part of personal hygiene by 38.0% of students. Knowledge about eating less food in diarrhea was positive in 80% of students. Only 12.5% of students accepted that diarrhea can kill children (pretest) while 100% (posttest) children were aware of this fact. Practice regarding change of clothes was on alternate day in 79.5% of students. Most of the students were found washing their hair once a week (72.5%) and 70% students were washing hands before meal. Overall trend of knowledge and practice about personal hygiene was in poor condition among students at the time of pretest. Posttest results were highly satisfactory.

Impact of school health education program on personal hygiene among school children of Lucknow district

Directory of Open Access Journals (Sweden)

Ruby Khatoon

2017-01-01

Full Text Available Background: Personal hygiene plays a major role to promote healthy life. This study was performed to assess the current level of knowledge and practicing behavior in regard to hand washing, bathing, tooth brushing, and taking care of nail and hair. Materials and Methods: A cross-sectional descriptive study was conducted on 800 students of Lucknow district. All the students were interviewed with a structured questionnaire (pretest. A visual display of good and bad personal hygiene was shown on projector and explained the benefits of good personal hygiene behavior. Again, structured questionnaire was given (posttest. Results: Most of the students belonged to the 10–12 years age group. The knowledge of the students regarding general body cleanliness was 87.5% in posttest as compared to 53.8% in pretest. Keeping the hair well-trimmed was considered as a part of personal hygiene by 38.0% of students. Knowledge about eating less food in diarrhea was positive in 80% of students. Only 12.5% of students accepted that diarrhea can kill children (pretest while 100% (posttest children were aware of this fact. Practice regarding change of clothes was on alternate day in 79.5% of students. Most of the students were found washing their hair once a week (72.5% and 70% students were washing hands before meal. Conclusion: Overall trend of knowledge and practice about personal hygiene was in poor condition among students at the time of pretest. Posttest results were highly satisfactory.

Retrospective dosimetry in irradiated foods

International Nuclear Information System (INIS)

Calderon, T.

1999-01-01

The main objective of this communication is to show the potentiality of certain minerals which accompany the foods (grasses, spices and seasonings) as potential dosemeters and its possible application in the absorbed dose calculations by the same in its hygienic sanitary treatment. (Author)

Hygienic and sanitary practices of vendors of street foods in Nairobi

African Journals Online (AJOL)

Tindi

African Journal of Food Agriculture and Nutritional Development (AJFAND): Volume 5 No 1 2005. 1. ABSTRACT. The street food industry has an important role in the cities and towns of many developing countries in meeting the food demands of the urban dwellers. It feeds millions of people daily with a wide variety of foods ...

Hygiene and sanitation among ethnic minorities in Northern Vietnam

DEFF Research Database (Denmark)

Rheinländer, Thilde; Samuelsen, Helle; Dalsgaard, Anders

2010-01-01

Improving sanitation and hygiene to prevent infectious diseases is of high priority in developing countries. This study attempts to gain in-depth understanding of hygiene and sanitation perceptions and practices among four Ethnic Minority Groups (EMGs) in a rural area of northern Vietnam. It is b......-based hygiene promotion is also recommended to curb dependency and spark initiatives in ethnic minority communities. Finally, interventions should focus on hygiene "software"--promoting hygiene behaviour changes known to effectively prevent hygiene related diseases.......Improving sanitation and hygiene to prevent infectious diseases is of high priority in developing countries. This study attempts to gain in-depth understanding of hygiene and sanitation perceptions and practices among four Ethnic Minority Groups (EMGs) in a rural area of northern Vietnam...

Space Station personal hygiene study

Science.gov (United States)

Prejean, Stephen E.; Booher, Cletis R.

1986-01-01

A personal hygiene system is currently under development for Space Station application that will provide capabilities equivalent to those found on earth. This paper addresses the study approach for specifying both primary and contingency personal hygiene systems and provisions for specified growth. Topics covered are system definition and subsystem descriptions. Subsystem interfaces are explored to determine which concurrent NASA study efforts must be monitored during future design phases to stay up-to-date on critical Space Station parameters. A design concept for a three (3) compartment personal hygiene facility is included as a baseline for planned test and verification activities.

Ethics instruction in the dental hygiene curriculum.

Science.gov (United States)

Kacerik, Mark G; Prajer, Renee G; Conrad, Cynthia

2006-01-01

Dental hygiene ethics is an essential component of the dental hygiene curriculum. The accreditation standards for dental hygiene education state that graduates must be competent in applying ethical concepts to the provision and/or support of oral health care services. Although the standards for entry into the profession of dental hygiene emphasize the importance of ethical reasoning, there is little published research specific to ethics instruction in dental hygiene programs. The purpose of this study was to assess how ethics is taught in the dental hygiene curriculum. A 17-item survey was designed and distributed to 261 accredited dental hygiene programs in the United States for a response rate of 56% (N=147). The survey requested that participants provide information on teaching and evaluation methodologies, didactic and clinical hours of instruction, individuals responsible for providing instruction, and the degree of emphasis placed on ethics and integration of ethical reasoning within the dental hygiene curriculum. Results of the survey reflect that dental hygiene programs devote a mean of 20. hours to teaching dental hygiene ethics in the didactic component of the curriculum. With regard to the clinical component of the curriculum, 63% of respondents indicated that 10 or less hours are devoted to ethics instruction. These results show an increase in didactic hours of instruction from previous studies where the mean hours of instruction ranged from 7 to 11.7 hours. Results showed 64% of respondents offered a separate course in ethics; however, 82% of programs surveyed indicated that ethics was incorporated into one or more dental hygiene courses with 98% utilizing dental hygiene faculty to provide instruction. Most programs utilized a variety of instructional methods to teach ethics with the majority employing class discussion and lecture (99% and 97% respectively). The type of institution-technical college, community college, four-year university with a

Assessing Oral Hygiene in Hospitalized Older Veterans.

Science.gov (United States)

Jennings, Andrea

2015-01-01

Poor oral health for all older adults can result in higher risk for heart disease, stroke, diabetes, and oral cancer. Findings from this study indicated older veterans needed to improve their oral hygiene habits but barriers to oral hygiene performance prevented them from receiving and performing oral hygiene measures.

Dental Hygiene Realpolitik Affecting Education.

Science.gov (United States)

Bader, James D.

1991-01-01

Current conditions in dental hygiene influencing professional education are discussed. Workplace/practice issues include dental hygiene care as a component of dental practice, content, effects, and quality of care, hygienist supply and demand, and job satisfaction. Professional issues include the knowledge base, definitions of practice, and…

Food irradiation dispelling the doubts

International Nuclear Information System (INIS)

Nair, P.M.

1994-01-01

Irradiation processing of the food item eliminates the use of harmful chemicals for treatment of food items and the produce can be conserved fresh. Another important aspect of this process is that it can help to stabilize the prices and give better remuneration to the farmer and hygienic product to the consumer. The already growing Indian nuclear industry can provide the source as well as the pros and cons of food technology for installation of irradiation facilities. The pros and cons of irradiation process are described. (M.K.V.)

Hospitalisation impacts on oral hygiene: an audit of oral hygiene in a metropolitan health service.

Science.gov (United States)

Danckert, Rachael; Ryan, Anna; Plummer, Virginia; Williams, Cylie

2016-03-01

Poor oral health has been associated with systemic diseases, morbidity and mortality. Many patients in hospital environments are physically compromised and rely upon awareness and assistance from health professionals for the maintenance or improvement of their oral health. This study aimed to identify whether common individual and environment factors associated with hospitalisation impacted on oral hygiene. Data were collected during point prevalence audits of patients in the acute and rehabilitation environments on three separate occasions. Data included demographic information, plaque score, presence of dental hygiene products, independence level and whether nurse assistance was documented in the health record. Data were collected for 199 patients. A higher plaque score was associated with not having a toothbrush (p = 0.002), being male (p = 0.007), being acutely unwell (p = 0.025) and requiring nursing assistance for oral hygiene (p = 0.002). There was fair agreement between the documentation of requiring assistance for oral care and the patient independently able to perform oral hygiene (ICC = 0.22). Oral hygiene was impacted by factors arising from hospitalisation, for those without a toothbrush and male patients of acute wards. Establishment of practices that increase awareness and promote good oral health should be prioritised. © 2015 Nordic College of Caring Science.

Compliance with hand hygiene: reference data from the national hand hygiene campaign in Germany.

Science.gov (United States)

Wetzker, W; Bunte-Schönberger, K; Walter, J; Pilarski, G; Gastmeier, P; Reichardt, Ch

2016-04-01

Hand hygiene is a key measure to prevent healthcare-associated infection. To promote hand hygiene nationally the German campaign 'Aktion Saubere Hände' was launched in January 2008, based on the World Health Organization's 'Clean Care is Safer Care' initiative. We report the first results from a full year of data collection on hand hygiene compliance recorded with the help of a renewed observation tool. Data were based on submissions from 109 participating hospitals collected from 576 wards between January 1st and December 31st, 2014. The overall median compliance was 73%, ranging from 55% (10th percentile) to 89% (90th percentile). The results demonstrated only small differences between adult and non-adult intensive care units (ICUs) with neonatal ICUs and paediatric non-ICUs maintaining higher compliance than adult care units. Performance among nurses was better than physicians, and overall rates of hand hygiene performance were significantly higher after patient contact than before. Copyright © 2016 The Healthcare Infection Society. Published by Elsevier Ltd. All rights reserved.

Food preservation by irradiation

International Nuclear Information System (INIS)

Kooij, J. van

1981-01-01

Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given

Guidelines for hand hygiene in hospital

OpenAIRE

Christina Sotnikova; Georgia Fasoi

2013-01-01

The appropriate compliance of rules regarding hand hygiene, have been and continue to be, one of the basic points of all prevention programs of nosocomial infections. Aim: The aim of the present study was the presentation of guidelines for hand hygiene by nurses. Method and material: Study of international and Greek literature from electronic databases Medline, PubMed and scientific journals, KEELPNO mainly from the last three years. The keywords used were: nosocomial infections, hand hygiene...

Space for personal hygiene

DEFF Research Database (Denmark)

Bech-Danielsen, Claus

2010-01-01

This paper focuses on spaces used for personal hygiene in housing over the last hundred years. The paper begins with a description of the hygienic movement in the late 19th century. At that time urinating took place in semi-public spaces outside the dwelling. Today, the WC has moved well...... into the dwelling, and in many dwellings the bathroom has developed into being the most private space. Thus, the bathroom can be regarded as the last domain of privacy in today's housing, and in a number of new dwellings this quality is exploited in new ways. The development of ‘space for hygiene’ in the 20th...... century will be studied by analysing the spatial organisation of dwellings: Where and how has the space for hygiene been situated and designed in housing in different periods over the last hundred years?...

Hand hygiene in the intensive care unit.

Science.gov (United States)

Tschudin-Sutter, Sarah; Pargger, Hans; Widmer, Andreas F

2010-08-01

Healthcare-associated infections affect 1.4 million patients at any time worldwide, as estimated by the World Health Organization. In intensive care units, the burden of healthcare-associated infections is greatly increased, causing additional morbidity and mortality. Multidrug-resistant pathogens are commonly involved in such infections and render effective treatment challenging. Proper hand hygiene is the single most important, simplest, and least expensive means of preventing healthcare-associated infections. In addition, it is equally important to stop transmission of multidrug-resistant pathogens. According to the Centers for Disease Control and Prevention and World Health Organization guidelines on hand hygiene in health care, alcohol-based handrub should be used as the preferred means for routine hand antisepsis. Alcohols have excellent in vitro activity against Gram-positive and Gram-negative bacteria, including multidrug-resistant pathogens, such as methicillin-resistant Staphylococcus aureus and vancomycin-resistant enterococci, Mycobacterium tuberculosis, a variety of fungi, and most viruses. Some pathogens, however, such as Clostridium difficile, Bacillus anthracis, and noroviruses, may require special hand hygiene measures. Failure to provide user friendliness of hand hygiene equipment and shortage of staff are predictors for noncompliance, especially in the intensive care unit setting. Therefore, practical approaches to promote hand hygiene in the intensive care unit include provision of a minimal number of handrub dispensers per bed, monitoring of compliance, and choice of the most attractive product. Lack of knowledge of guidelines for hand hygiene, lack of recognition of hand hygiene opportunities during patient care, and lack of awareness of the risk of cross-transmission of pathogens are barriers to good hand hygiene practices. Multidisciplinary programs to promote increased use of alcoholic handrub lead to an increased compliance of healthcare

A Cognitive Task Analysis for Dental Hygiene.

Science.gov (United States)

Cameron, Cheryl A.; Beemsterboer, Phyllis L.; Johnson, Lynn A.; Mislevy, Robert J.; Steinberg, Linda S.; Breyer, F. Jay

2000-01-01

As part of the development of a scoring algorithm for a simulation-based dental hygiene initial licensure examination, this effort conducted a task analysis of the dental hygiene domain. Broad classes of behaviors that distinguish along the dental hygiene expert-novice continuum were identified and applied to the design of nine paper-based cases…

Empowering billions with food safety and food security

International Nuclear Information System (INIS)

Pillai, Suresh D.

2009-01-01

Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

[Personal hygiene and cleanliness in an international comparison].

Science.gov (United States)

Bergler, R

1989-04-01

The investigation was intended to analyse the attitude towards hygiene and cleanliness in the Federal Republic of Germany, France, and Spain. On the basis of a theoretical explanatory model and empirically gained qualitative raw data a standardized questionnaire was prepared; in a number of questions comparability with a study carried out in the Federal Republic of Germany in 1968 was ensured. In all countries the population was subjected to representative random tests (Federal Republic of Germany n = 1016; France n = 517; Spain n = 514). The paper presents a review of the hypothesis that quality and intensity of the cleanliness increases with (1) the extent of personal sensitivity to hygiene in the private, professional and public sphere, (2) with increasing physical sensibility, (3) the increase in our knowledge of hygiene and health, (4) with the increase in the personal behavioral standards for measures concerned with prevention, hygiene of the body, household, underwear and environment, (5) with the increasing weight given to hygiene and toilet during the process of development, and (6) with the extent of regular control of education in cleanliness based on established rules of behavior. The spheres of behavior investigated and mentioned below confirmed the validity of the hypothesis for (1) household hygiene (spring-cleaning, window cleaning, cleaning of the home: dusting, vacuum-cleaning, cleaning of the floor), (2) hygiene of the body (frequency of taking a shower, bathing, toothbrushing, intimate hygiene), (3) hygiene of the laundry (frequency of changing underclothes such as panties/underpants, brassieres, nightgowns/pyjamas, stockings/socks, linen, pillows, dish and kitchen towels). The following general findings were established: (1) In the Federal Republic of Germany the attitude towards hygiene and cleanliness has improved over the last 20 years. (2) The level of hygiene and cleanliness in France and Spain is significantly higher than in the FRG. (3

Food Micro 2010, 22th International ICFMH Symposium, “ Microbial Behaviour in the Food Chain ” 30th August – 3rd September 2010, Copenhagen, Denmark

DEFF Research Database (Denmark)

2012-01-01

This Special Issue of International Journal of Food Microbiology contains a selection of papers presented at Food Micro 2010, the 22th Symposium of the International Committee on Food Microbiology and Hygiene (ICFMH). Food Micro 2010 was held on 30th August to 3rd September 2010 in Copenhagen......, Denmark and organized in collaboration between the Danish Centre for Advanced Food Studies (LMC) and Lund University in Sweden....

Back to basics: hand hygiene and surgical hand antisepsis.

Science.gov (United States)

Spruce, Lisa

2013-11-01

Health care-associated infections (HAIs) are a significant issue in the United States and throughout the world, but following proper hand hygiene practices is the most effective and least expensive way to prevent HAIs. Hand hygiene is inexpensive and protects patients and health care personnel alike. The four general types of hand hygiene that should be performed in the perioperative environment are washing hands that are visibly soiled, hand hygiene using alcohol-based products, surgical hand scrubs, and surgical hand scrubs using an alcohol-based surgical hand rub product. Barriers to proper hand hygiene may include not thinking about it, forgetting, skin irritation, a lack of role models, or a lack of a safety culture. One strategy for improving hand hygiene practices is monitoring hand hygiene as part of a quality improvement project, but the most important aspect for perioperative team members is to set an example for other team members by following proper hand hygiene practices and reminding each other to perform hand hygiene. Copyright © 2013 AORN, Inc. Published by Elsevier Inc. All rights reserved.

[HYGIENE: STRUCTURE OF INNOVATIVE RESEARCH STUDIES IN RUSSIA (2000-2014)].

Science.gov (United States)

Evdokimov, V I; Popov, V I; Rut, A N

2015-01-01

There was analyzed the array of 1548 dissertations on the scientific specialty 14.02.01 (former specification 14.00.07) "Hygiene". Over period of 2000-2014 to the Dissertation Committee in Russia there were annually submitted (103 ± 10) theses, which include (21 ± 3) doctoral dissertations and (83 ± 8) candidate dissertations. Doctoral dissertations accounted for 20,1%, dissertations in medicine--89.3%. There was established not only the decline in the number of theses in hygiene, but the reduction of their proportion in the total array of all medical and biological dissertations in Russia. The conjugacy of the trend curves of the total stream of dissertations in medicine and biology in Russia and in hygiene is considered to be not very high (r = 0.54). In the total structure of dissertation works on General Hygiene accounted for 22.7%, Community Hygiene--15.45%, Occupational Hygiene--19.6%, Children's and Adolescents' Hygiene--24.7%, Nutrition Hygiene--8.2%, Radiation Hygiene--2.3%, in Rural Hygiene--1.2%, Hospital Hygiene-- 3.4%, Military Hygiene--2.3% correspondingly. There is pointed the development gap between the research studies in hygiene and tendency in training of high class health care professionals' in Russia.

Factors influencing knowledge and practice of hygiene in Water, Sanitation and Hygiene (WASH) programme areas of Bangladesh Rural Advancement Committee.

Science.gov (United States)

Akter, Tahera; Ali, Armm Mehrab

2014-01-01

Improved hygiene is one of the most effective means of reducing disease occurrence. However, a complete understanding of the factors that contribute to such improvement are not clear. This study explored factors that facilitate and/or impede hygiene behavior in water, sanitation and hygiene (WASH) intervention areas using qualitative research techniques. The Bangladesh Rural Advancement Committee (BRAC) has been providing WASH intervention to 150 rural upazilas (sub-districts) since 2006. For qualitative data collection, in-depth interviews were conducted with 144 purposively selected women from six upazilas across Bangladesh. A woman in the household was considered as a case and interviewed regarding various aspects of sanitation and hygiene, using a checklist. Some practices, such as cleanliness of latrines, and availability of soap, water, slippers in their designated place were physically verified. The respondents' hygiene behavior was mainly facilitated by improved knowledge and awareness of health and environment-related issues. Latrine ownership increased through financial assistance, resulting in improved privacy, social prestige, and a heightened sense of responsibility towards maintaining a healthy life. However, lack of interest in attending cluster meetings, traditional knowledge, poverty, and lack of will were some of the factors impeding knowledge and hygiene practice. In addition, attitude played a definitive role, with some respondents not practicing hygiene in spite of having the financial ability to do so. They expected full financial support for creating sanitation and hygiene facilities in their household despite BRAC's policy of providing such support only to the 'ultra-poor'. The identified impeding factors often act as barriers to transformation of hygiene-related knowledge into practice and practice into habit. More motivational cluster meetings with large-scale participation and periodic home visits by the programme organizers are

Patient empowerment and hand hygiene, 1997-2012.

Science.gov (United States)

McGuckin, M; Govednik, J

2013-07-01

Multi-modal hand hygiene programmes that include patient empowerment are promoted as a necessary component of hand hygiene compliance. However, the question still remains, do we have enough information to determine if, and under what conditions, patients will be able to play an immediate role in healthcare workers' hand hygiene behaviour? To review the current literature on patient willingness to be empowered, barriers to empowerment, and hand hygiene programmes that include patient empowerment and hand hygiene improvement. A Medline (Ovid) search of all English-language papers for 1997-2007 and 2008-2012 was conducted using the following keywords alone and in various combinations: 'patient participation', 'involvement', 'empowerment', 'education', 'decision-making', 'professional-patient relations', 'behavioural change', 'culture of safety', 'social marketing', 'consumer awareness', 'leadership', 'institutional climate', 'hand hygiene' and 'patient reminders'. The 1997-2007 review was conducted as part of the World Health Organization's Guidelines on Hand Hygiene in Health Care, and updated with the 2008-2012 review. Several studies show that, in principle, patients are willing to be empowered. However, there is variation in the actual number of patients that practice empowerment for hand hygiene, ranging from 5% to 80%. The actual performance of patient empowerment can be increased when a patient is given explicit permission by a healthcare worker. There is ongoing support from patients that they are willing to be empowered. There is a need to develop programmes that empower both healthcare workers and patients so that they become more comfortable in their roles. Copyright © 2013 The Healthcare Infection Society. Published by Elsevier Ltd. All rights reserved.

Hand hygiene in emergency medical services.

Science.gov (United States)

Teter, Jonathan; Millin, Michael G; Bissell, Rick

2015-01-01

Hospital-acquired infections (HAIs) affect millions of patients annually (World Health Organization. Guidelines on Hand Hygiene in Healthcare. Geneva: WHO Press; 2009). Hand hygiene compliance of clinical staff has been identified by numerous studies as a major contributing factor to HAIs around the world. Infection control and hand hygiene in the prehospital environment can also contribute to patient harm and spread of infections. Emergency medical services (EMS) practitioners are not monitored as closely as hospital personnel in terms of hand hygiene training and compliance. Their ever-changing work environment is less favorable to traditional hospital-based aseptic techniques and education. This study aimed to determine the current state of hand hygiene practices among EMS providers and to provide recommendations for improving practices in the emergency health services environment. This study was a prospective, observational prevalence study and survey, conducted over a 2-month period. We selected participants from visits to three selected hospital emergency departments in the mid-Atlantic region. There were two data components to the study: a participant survey and hand swabs for pathogenic cultures. This study recruited a total sample of 62 participants. Overall, the study revealed that a significant number of EMS providers (77%) have a heavy bacterial load on their hands after patient care. All levels of providers had a similar distribution of bacterial load. Survey results revealed that few providers perform hand hygiene before (34%) or in between patients (24%), as recommended by the Centers for Disease Control and Prevention guidelines. This study demonstrates that EMS providers are potential vectors of microorganisms if proper hand hygiene is not performed properly. Since EMS providers treat a variety of patients and operate in a variety of environments, providers may be exposed to potentially pathogenic organisms, serving as vectors for the exposure of

Radiation processing of food and allied products

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

Food irradiation: public perception and benefits

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1998-01-01

Extensive research carried out for more than three decades at Bhabha Atomic Research Centre, and among other laboratories in India had conclusively demonstrated application of food irradiation for commercialization of domestic and export market. The radiation processing has definite economic role to play in food preservation industries in developed countries and developing countries. The possible application of food irradiation in developing countries belong to improvement of the hygienic quality of foods when no other methods are available to achieve this purpose, replacement of chemical treatments, improvement of shelf life of certain fruits, improvement of sensory quality, potential application to a quarantine treatment

Measuring hand hygiene compliance rates at hospital entrances.

Science.gov (United States)

Vaidotas, Marina; Yokota, Paula Kiyomi Onaga; Marra, Alexandre R; Camargo, Thiago Zinsly Sampaio; Victor, Elivane da Silva; Gysi, Deisy Morselli; Leal, Flavio; Santos, Oscar Fernando Pavão dos; Edmond, Michael B

2015-07-01

Despite the importance of hand hygiene in the health care setting, there are no studies evaluating hand hygiene compliance at hospital entrances. The study was prospectively performed over a 33-week period from March 30, 2014-November 15, 2014, to evaluate hand hygiene compliance in 2 hospital reception areas. We compared electronic handwash counters with the application of radiofrequency identification (GOJO SMARTLINK) (electronic observer) that counts each activation of alcohol gel dispensers to direct observation (human observer) via remote review of video surveillance. We found low hand hygiene compliance rates of 2.2% (99/4,412) and 1.7% (140/8,277), respectively, at reception areas A and D, detected by direct observation. Using the electronic observer, we measured rates of 17% (15,624/91,724) and 7.1% (51,605/730,357) at reception areas A and D, respectively. For the overall time period of simultaneous electronic and human observation, the human observer captured 1% of the hand hygiene episodes detected by the electronic observer. Our study showed very low hand hygiene compliance in hospital reception areas, and we found an electronic hand hygiene system to be a useful method to monitor hand hygiene compliance. Copyright © 2015 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach.

Science.gov (United States)

Ramsingh, Brigit

2014-07-01

Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963. The Codex Committee on Food Hygiene (CCFH) was charged with the task of developing microbial hygiene standards, although it found itself embroiled in debate with the WHO over the nature these standards should take. The WHO was increasingly relying upon the input of biometricians and especially the International Commission on Microbial Specifications for Foods (ICMSF) which had developed statistical sampling plans for determining the microbial counts in the final end products. The CCFH, however, was initially more focused on a qualitative approach which looked at the entire food production system and developed codes of practice as well as more descriptive end-product specifications which the WHO argued were 'not scientifically correct'. Drawing upon historical archival material (correspondence and reports) from the WHO and FAO, this article examines this debate over microbial hygiene standards and suggests that there are many lessons from history which could shed light upon current debates and efforts in international food safety management systems and approaches.

Cleansing and Disinfection in the Food Industry

Directory of Open Access Journals (Sweden)

Ruhtan Baskaya

2009-02-01

Full Text Available In the applications of industrial hygiene, it is of utmost importance to define the potential risk factors in the business enterprise in question, to pay sufficient consideration to those factors, and to spend every effort for their checking and elimination. In that sense, cleansing and disinfection applications have a basic importance. Food hygiene covers all the efforts spent in order to ensure the proper conditions for the production of healthy food at every stage of the production process, extending from the farm to the table. Cleansing is the removal of the dirt or food leftovers found on the tools and equipment contacting food, and preventing their conversion into a convenient millieu for the reproduction of microorganisms. Cleansing is the process of removing not only the visible dirts and leftovers, but also a large part of the visible microorganisms. Disinfection is applied after cleansing; it is the process of disintegration of microorganisms which can cause contamination, or reduction of those microorganisms to minimum levels so that they can not create any harmful effects. [TAF Prev Med Bull 2009; 8(1.000: 93-106

Perception of biological risk and food choices in university students in Naples

Directory of Open Access Journals (Sweden)

Teresa Cirillo

2005-06-01

Full Text Available

The aim of the present survey was to assess the perceived risk of foodborne infections in young adults with a high education level.

The authors investigated their knowledge of foodborne infections, the preparation and storage of food that favour these infections and the rules of food safety and hygiene for consumer protection, as well as their behaviour regarding personal hygiene and their eating habits outside the home.

The results showed that they had a good level of knowledge across all of the fields investigated, but outside the home they tended to favour food products that have a high risk of foodborne infection. This confirms that lifestyle and eating habits are strongly influenced by socio-economic factors, fashion, the media and by the market demands of the food industry.

Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

Directory of Open Access Journals (Sweden)

Lucia Tanucci Nannini

2010-03-01

Full Text Available

Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made pastries and/or ice cream in Naples, Italy.

Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans, licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food traceability. In 28 of the businesses, samples (environment, foods, workers were collected for microbiological analysis.

Results: Sanctions were issued for nonconformities in 8 businesses (23.5%, and 25 businesses (73.5% received warnings with orders to correct minor nonconformities (inadequate documentation of compliance with current regulations, incorrect implementation of the quality-control protocol within specified time periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%, and 138 of the 280 samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%. In particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by the European Community. Results obtained were statistically significant (p < 0.05.

Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not

Bacterial contamination of the hands of food handlers as indicator of hand washing efficacy in some convenient food industries in South Africa.

Science.gov (United States)

Aa, Lambrechts; Is, Human; Jh, Doughari; Jfr, Lues

2014-07-01

Hands of ready-to-eat food service employees have been shown to be vectors in the spread of foodborne disease, mainly because of poor personal hygiene and accounting for approximately 97% of food borne illnesses in food service establishments and homes. Our objective was to evaluate the efficacy of hand washing practices and sanitation before commencing work among food handlers in the convenient food industry in Gauteng, South Africa. A total of 230 samples were collected, involving 100% of the food handlers, in 8 selected convenient food outlets with their main focus on preparing ready-to-eat foods. The workers' cleaned and disinfected dominant hands were sampled for Total Plate Count (TPC), Staphylococcus aureus and Escherichia coli. Bacteria were isolated and counted using standard methods. The highest bacterial count from the hand samples was 7.4 x 10(3) cfu.cm(-2) and the lowest showed no detectable growth. Although hands with a count of 0 cfu.cm(-2) were found in all of the plants, the results indicated that all the plants exceeded the legal limit for food surfaces or hands of food handlers had no bacteria detectable on their hands. One sample tested positive for E. coli and S. aureus could not be detected on the hands of any of the food handlers. The study revealed that hand hygiene is unsatisfactory and may have serious implications for public health due to contamination of food from food handlers' hands. This therefore underlined the importance of further training to improve food handlers' knowledge of good hand washing practices.

Radiation processing of food and agricultural commodities

International Nuclear Information System (INIS)

Sharma, Arun

2014-01-01

Reducing post-harvest food losses is becoming increasingly important for sustaining food supplies. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for improving food security, food safety and international trade in agricultural commodities. Preservation of food by ionizing radiation involves controlled application of energy of ionizing radiation such as gamma rays, X-rays, and accelerated electrons to agricultural commodities, food products and ingredients, for improving their storage life, hygiene and safety. The process employs either gamma rays emitted by radioisotopes such as cobalt-60 or high-energy electrons or X-rays generated from machine sources

Development of Food Preservation and Processing Technologies by Radiation Technology

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun

2007-07-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Development of Food Preservation and Processing Technologies by Radiation Technology

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun [and others

2007-07-15

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Development of Food Preservation and Processing Technologies by Radiation Technology

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun (and others)

2007-07-15

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Menstrual hygiene management: education and empowerment for girls?

NARCIS (Netherlands)

Joshi, D.; Buit, G.; González-Botero, D.

2015-01-01

This paper discusses the recent attention of the water, sanitation, and hygiene (WASH) sector to resolving the menstrual hygiene crisis for young girls in developing countries. Menstrual hygiene management (MHM) interventions, including the use of sanitary pads, education, and awareness, and where

An educational intervention to improve hand hygiene compliance in Vietnam.

Science.gov (United States)

Phan, Hang Thi; Tran, Hang Thi Thuy; Tran, Hanh Thi My; Dinh, Anh Pham Phuong; Ngo, Ha Thanh; Theorell-Haglow, Jenny; Gordon, Christopher J

2018-03-07

Hand hygiene compliance is the basis of infection control programs. In developing countries models to improve hand hygiene compliance to reduce healthcare acquired infections are required. The aim of this study was to determine hand hygiene compliance following an educational program in an obstetric and gynecological hospital in Vietnam. Health care workers from neonatal intensive care, delivery suite and a surgical ward from Hung Vuong Hospital, Ho Chi Minh City, Vietnam undertook a 4-h educational program targeting hand hygiene. Compliance was monitored monthly for six months following the intervention. Hand hygiene knowledge was assessed at baseline and after six months of the study. There were 7124 opportunities over 370 hand hygiene recording sessions with 1531 opportunities at baseline and 1620 at 6 months following the intervention. Hand hygiene compliance increased significantly from baseline across all sites (43.6% [95% Confidence interval CI: 41.1-46.1] to 63% [95% CI: 60.6-65.3]; p hygiene compliance increased significantly after intervention (p hygiene compliance for an extended period of time. Hand hygiene knowledge increased during the intervention. This hand hygiene model could be used in developing countries were resources are limited.

Personal hygiene and methicillin-resistant Staphylococcus aureus infection.

Science.gov (United States)

Turabelidze, George; Lin, Mei; Wolkoff, Barbara; Dodson, Douglas; Gladbach, Stephen; Zhu, Bao-Ping

2006-03-01

Methicillin-resistant Staphylococcus aureus (MRSA) infections outside the healthcare setting are an increasing concern. We conducted a case-control study to investigate an MRSA outbreak during 2002-2003 in a Missouri prison and focused on hygiene factors. Information on sociodemographic characteristics, medical history, and hygiene practices of study participants was collected by interview and medical record review. Logistic regression was used to evaluate MRSA infection in relation to hygiene factors individually and as a composite hygiene score; potential confounding factors were controlled. Selected MRSA isolates were analyzed by pulsed-field gel electrophoresis (PFGE). MRSA infection was significantly associated with a low composite hygiene score. Transmission among prison inmates appeared to be responsible for this outbreak. PFGE analysis showed that isolates were indistinguishable and associated with community-onset MRSA infections in other US prisons. Improving hygiene practices and environmental conditions may help prevent and interrupt future MRSA outbreaks in prison settings.

[Ecological and hygienic problems of nanotech progress].

Science.gov (United States)

Latyshevskaia, N I; Strekalova, A S

2012-01-01

In article necessity of development of new directions of researches--nanoecology (ecology of nanoindustry) and nanohygiene (hygiene of nanotechnologies and nanomaterials) is proved. On the basis of the spent review key ecological and hygienic problems of nanoindustrial development are systematized and also debatable questions are allocated. The conclusion is drawn on necessity of an intensification of studying of ecological and hygienic aspects of nanotechnologies and nanomaterials.

Efficiency of Motivation Development Models for Hygienic Skills

Directory of Open Access Journals (Sweden)

Alexander V. Tscymbalystov

2017-09-01

Full Text Available The combined influence of a family and a state plays an important role in the development of an individual. This study is aimed at the model effectiveness evaluation concerning the development of oral hygiene skills among children living in families (n = 218 and being under the care of a state (n = 229. The groups were created among the children who took part in the study: the preschoolers of 5-7 years, schoolchildren of 8-11 years and adolescents of 12-15 years. During the initial examination, the hygienic status of the oral cavity before and after tooth brushing was evaluated. After that, subgroups were formed in each age group according to three models of hygienic skills training: 1 computer presentation lesson; 2 one of the students acted as a demonstrator of the skill; 3 an individual training by a hygienist. During the next 48 hours children did not take hygienic measures. Then the children were invited for a control session to demonstrate the acquired skills of oral care and evaluate the effectiveness of a model developing the skills of individual oral hygiene. During the control examination, the hygienic status was determined before and after the tooth cleaning, which allowed to determine the regimes of hygienic measure performance for children with different social status and the effectiveness of hygiene training models.

Improving healthcare worker hand hygiene adherence before patient contact: A multimodal intervention of hand hygiene practice in Three Japanese tertiary care centers.

Science.gov (United States)

Sakihama, Tomoko; Honda, Hitoshi; Saint, Sanjay; Fowler, Karen E; Kamiya, Toru; Sato, Yumiko; Iuchi, Ritsuko; Tokuda, Yasuharu

2016-03-01

Though hand hygiene is an important method of preventing healthcare-associated infection, we found suboptimal hand hygiene adherence among healthcare workers in 4 diverse Japanese hospitals (adherence rates of 11%-25%). Our goal was to assess multimodal hand hygiene intervention coupled with a contest to improve hand hygiene adherence. A total of 3 to 4 inpatient wards in 3 Japanese hospitals. Pre-post intervention study. The intervention was a multimodal hand hygiene intervention recommended by the World Health Organization that was tailored to each facility. The hospital with the highest adherence after the intervention was given $5000 US dollars and a trophy, provided by an American coinvestigator unaffiliated with any of the Japanese hospitals. We tracked hand hygiene adherence rates before patient contact for each unit and hospital and compared these to pre-intervention adherence rates. We observed 2982 postintervention provider-patient encounters in 10 units across 3 hospitals. Hand hygiene adherence rates were improved overall after the intervention (18% pre- to 33% postintervention; P hand hygiene rates among Japanese healthcare workers. Given the overall low rates, however, further improvement is necessary. © 2015 Society of Hospital Medicine.

Video observation of hand hygiene practices during routine companion animal appointments and the effect of a poster intervention on hand hygiene compliance

Science.gov (United States)

2014-01-01

Background Hand hygiene is considered one of the most important infection control measures in human healthcare settings, but there is little information available regarding hand hygiene frequency and technique used in veterinary clinics. The objectives of this study were to describe hand hygiene practices associated with routine appointments in companion animal clinics in Ontario, and the effectiveness of a poster campaign to improve hand hygiene compliance. Results Observation of hand hygiene practices was performed in 51 clinics for approximately 3 weeks each using 2 small wireless surveillance cameras: one in an exam room, and one in the most likely location for hand hygiene to be performed outside the exam room following an appointment. Data from 38 clinics were included in the final analysis, including 449 individuals, 1139 appointments before and after the poster intervention, and 10894 hand hygiene opportunities. Overall hand hygiene compliance was 14% (1473/10894), while before and after patient contact compliance was 3% (123/4377) and 26% (1145/4377), respectively. Soap and water was used for 87% (1182/1353) of observed hand hygiene attempts with a mean contact time of 4 s (median 2 s, range 1-49 s), while alcohol-based hand rub (ABHR) was used for 7% (98/1353) of attempts with a mean contact time of 8 s (median 7 s, range 1-30 s). The presence of the posters had no significant effect on compliance, although some staff reported that they felt the posters did increase their personal awareness of the need to perform hand hygiene, and the posters had some effect on product contact times. Conclusions Overall hand hygiene compliance in veterinary clinics in this study was low, and contact time with hand hygiene products was frequently below current recommendations. Use of ABHR was low despite its advantages over hand washing and availability in the majority of clinics. The poster campaign had a limited effect on its own, but could still be used as a

A multifaceted hospital-wide intervention increases hand hygiene compliance.

Science.gov (United States)

Patel, B; Engelbrecht, H; McDonald, H; Morris, V; Smythe, W

2016-03-07

Hand hygiene is an important and basic practice that should be used by all healthcare staff to protect both themselves and their patients against infection. Unfortunately hand hygiene compliance remains poor. To show an improvement in hand hygiene compliance using a multifaceted approach. This was a quasiexperimental pre-post intervention study design with a number of standardised interventions to promote hand hygiene. The World Health Organization hand hygiene multimodal (five-step) intervention approach was used. The study ran from June 2015 to August 2015 in 11 selected wards of a 975-bed tertiary and quaternary care public hospital (Groote Schuur Hospital, Cape Town, South Africa). The outcome was to assess improvement in hand hygiene compliance monthly over the 3 months, compared with non-intervention wards and compared with the wards' own performance measured in 2014. The study included both descriptive and analytical components. Post intervention, hand hygiene compliance showed a statistically significant improvement for before patient contact from 34% in 2014 to 76% in 2015 (p<0.05) and for after patient contact from 47% in 2014 to 82% in 2015 (p<0.05). The intervention improved hand hygiene compliance and can easily be replicated in other wards, resulting in sustaining a culture of hand hygiene improvement and behavioural change throughout the hospital.

[Notes for a History of Hygiene taken from the Bible].

Science.gov (United States)

Ledermann, Walter

2016-08-01

Reading once more the Gospels, we found a discussion between Jesus and the Pharisee about the hand washing, this golden rule of medicine, and then, with the help of Thomas Mann, we began a search for other notes on hygiene in the Bible. For the return from Egypt to the Promised Land, Moses established several rules for his people, some of them disguised as religious principles, concerning elimination of excreta, healthy and poisonous foods, isolation in case of contagious diseases (leprosy, gonorrhea), decontamination of clothes and houses, and many others that now seem to us ahead his time.

Quality assurance and halal control points for the food industry

OpenAIRE

Lau, An Nee; Jamaludin, Mohd Hafiz; Soon, Jan Mei

2016-01-01

Purpose\\ud To determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods.\\ud \\ud Design/methodology/approach\\ud A mixed method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. Two hundred food production workers were surveyed (and quality assurance staff were interview...

Trends in occupational hygiene in Finland.

Science.gov (United States)

Pääkkönen, Rauno; Koponen, Milja

2018-03-01

The aim of this work is to evaluate and describe the current status of, and prospects for, the future of occupational hygiene in Finland. The main sources of information include a seminar held in the annual meeting of Finnish Occupational Hygiene Society and interviews with different stakeholders. Nanotechnology and other new materials, changing work environments, circular economy including green jobs, new medical methods and advances of construction methods were recognized as future challenges. Future work opportunities for occupational hygiene experts included exposure assessments in indoor air surveys, private consulting and entrepreneurship in general, international activities and product safety issues. Unclear topics needing more attention in the future were thought to be in new exposures, sensitive persons, combined effects, skin exposures and applicability of personal protective equipment. Occupational hygiene should broaden its view; occupational hygienists should have to cooperate with other specialists and grasp new challenges.

Biodegradable PLA composites with different fillers for food packaging application

OpenAIRE

Marra, Antonella

2015-01-01

The food packaging initially born as a "container" of food for the sale of quantities defined in adequate conditions of hygiene, then had to perform the function of "protection" of the food in respect of environment. Today, in fact, the most important function of the packaging, when it comes to preservation technology, is to prevent deterioration of the food, to extend the duration of use of a food and to maintain and /or to increase its quality and integrity. So the main purpose of food pa...

Microbial survival on food contact surfaces in the context of food hygiene regulation

International Nuclear Information System (INIS)

Stuart-Moonlight, Belinda Isobel

2001-01-01

Bacterial food poisoning causes substantial suffering and financial loss worldwide. One way organisms enter foods is via cross contamination directly or indirectly from structural and food contact surfaces. An 'in situ' method was developed for the detection of surviving bacteria on surfaces. Samples of test surfaces were overlaid with agar and after incubation, colonies were visualised by reaction with nitroblue tetrazolium, which was reduced to a purple insoluble dye. It was shown that the death of bacteria applied as liquid films to surfaces, occurred largely at the point of drying. For impervious surfaces (ceramic, stainless steel, glass and polystyrene), surface type had little effect on survival. In contrast, survival was markedly affected by the nature of the suspension fluid in which cells were dried. In deionised water, survival was low and for Gram negative organisms was strongly influenced by cell density. Where cells were dried in simulated food films (containing brain heart infusion, NaCI, serum or sucrose), survival values increased with increasing concentrations and approached 100% for Staphylococcus aureus cells suspended in 10% w/v sucrose. The survival of Gram positive organisms on impervious surfaces was generally greater than for Gram negative organisms and consistent with this observation, scanning electron microscopy indicated that Gram negative cells collapsed during drying. On wood surfaces, survival was generally similar to or higher than on impervious surfaces. However, neither of the Gram positive organisms tested (Staphylococcus aureus and Listeria monocytogenes) could be recovered following inoculation onto the surface of the African hard-wood, iroko, although Gram negative organisms survived well. Scanning electron microscopy confirmed that cells had not been adsorbed below the wood surface and an ethanol-soluble toxic factor was extracted from iroko, which killed Staphylococcus aureus cells, but had no effect on the viability of

Technology of food preservation by irradiation

International Nuclear Information System (INIS)

Thomas, Paul

1997-01-01

Food Technology Division, Bhabha Atomic Research Centre, Mumbai has demonstrated that radiation processing of foods can contribute to nations food security by reducing post-harvest losses caused by insect infestation, microbial-spoilage and physiological changes. The technology has commercial potential for the conservation of cereals, pulses and their products, spices, onions, potatoes, garlic, some tropical fruits, sea foods, meat and poultry. Irradiation can ensure hygienic quality in foods including frozen foods by eliminating food borne pathogens and parasitic organisms. It offers a viable environment friendly alternative to chemical fumigants for quarantine treatment against insect pests in agricultural and horticultural products entering international trade. The safety and nutritional adequacy of irradiated foods for human consumption is well established. About 40 countries including India have regulations permitting irradiation of foods and 28 countries are irradiating foods for processing industries and institutional catering

Menstrual Hygiene Practices and Sources of Menstrual Hygiene Information among Adolescent Secondary School Girls in Abakaliki Education Zone of Ebonyi State

Science.gov (United States)

Ilo, Cajetan I.; Nwimo, Ignatius O.; Onwunaka, Chinagorom

2016-01-01

Menstruation is clouded by socio-cultural restrictions resulting in adolescent girls remaining ignorant of hygienic practices. The study was designed to ascertain the menstrual hygiene practices and sources of menstrual hygiene information among 1200 adolescent secondary school girls, who completed the questionnaire designed for the study. Out of…

Hand hygiene knowledge and perceptions among anesthesia providers.

Science.gov (United States)

Fernandez, Patrick G; Loftus, Randy W; Dodds, Thomas M; Koff, Matthew D; Reddy, Sundara; Heard, Stephen O; Beach, Michael L; Yeager, Mark P; Brown, Jeremiah R

2015-04-01

Health care worker compliance with hand hygiene guidelines is an important measure for health care-associated infection prevention, yet overall compliance across all health care arenas remains low. A correct answer to 4 of 4 structured questions pertaining to indications for hand decontamination (according to types of contact) has been associated with improved health care provider hand hygiene compliance when compared to those health care providers answering incorrectly for 1 or more questions. A better understanding of knowledge deficits among anesthesia providers may lead to hand hygiene improvement strategies. In this study, our primary aims were to characterize and identify predictors for hand hygiene knowledge deficits among anesthesia providers. We modified this previously tested survey instrument to measure anesthesia provider hand hygiene knowledge regarding the 5 moments of hand hygiene across national and multicenter groups. Complete knowledge was defined by correct answers to 5 questions addressing the 5 moments for hand hygiene and received a score of 1. Incomplete knowledge was defined by an incorrect answer to 1 or more of the 5 questions and received a score of 0. We used a multilevel random-effects XTMELOGIT logistic model clustering at the respondent and geographic location for insufficient knowledge and forward/backward stepwise logistic regression analysis to identify predictors for incomplete knowledge. The survey response rates were 55.8% and 18.2% for the multicenter and national survey study groups, respectively. One or more knowledge deficits occurred with 81.6% of survey respondents, with the mean number of correct answers 2.89 (95% confidence interval, 2.78- 2.99). Failure of providers to recognize prior contact with the environment and prior contact with the patient as hand hygiene opportunities contributed to the low mean. Several cognitive factors were associated with a reduced risk of incomplete knowledge including providers responding

Detection of irradiated foods by the DEFT/APC method

International Nuclear Information System (INIS)

Yuecel, P. K.; Koeseoglu, T.; Halkman, H. B. D.

2009-01-01

Irradiation technology is used to prevent the spoilage losses and to improve the hygienic quality of foods. Appropriate techniques for the detection of irradiated foods are needed to guarantee the proper consumer information and to facilitate the trade of irradiated foods. The characteristics of the microbial population of irradiated foods have been used for developing detection methods for irradiated foods. This microbiological method is based on the comparison of an aerobic plate count (APC) with a count obtained with the direct epifluorescent filter technique (DEFT) for the detection of irradiation of foodstuffs.

Introduction to radiation hygiene

International Nuclear Information System (INIS)

Huyskens, Ch.J.

1978-08-01

This document is to introduce personnel who come into contact with any radiological activities to different aspects of radiation hygiene. The basic theory of radiation physics is given and units and dose equivalents are discussed. The biological effects of ionizing radiations are described and risk analysis is introduced. The various sources of radiation to which the population is exposed are outlined. Saftey standards and legislation regarding radiation hygiene are described and the various methods and instruments for measuring radiation are given. Dosimetry and safety precautions and measures are finally discussed. (C.F.)

An epidemiological study on the predictors of health status of food handlers in food establishments of teaching hospitals of North India.

Science.gov (United States)

Singh, Arun; Katyal, Rashmi; Chaudhary, Varsha; Narula, Kusum; Upadhayay, Deepak; Singh, Shailendra Pratap

2015-01-01

The US Centers for Disease Control and Prevention (USDHHS-CDC 1996) revealed that the outbreaks of food borne diseases include inadequate cooking, heating, or re-heating of foods consumption of food from unsafe sources, cooling food inappropriately and allowing too much of a time lapse. As we all know that the food handlers have been working in various types of community kitchen and their health status can affect the status of food hygiene which can lead to contamination of foods attributing to acute gastroenteritis and food poisoning in various subgroups of the population e.g., medical/dental/nursing students. The background characteristics of these food handlers may have important role to affect health status of these handlers. The indexed study was carried out among the food handlers working in the food establishments the 5 teaching hospitals of Bareilly city in U.P. India during one year i.e., from August 2013 to July 2014. The survey method using schedule was conducted to get information about the background characteristics and food handlers and each food handler was examined clinically for assessing health status. Chi-Square test was used as test of significance and regression analysis was also done to nullifying the effect of confounders. The health status of the mess workers was found to be significantly associated with use of gloves, hand washing after toilet and hand washing before cooking and serving food. The rationale of this study was that though many studies have been carried out to show the health status of the food handlers and their background characteristics, no study has highlighted the association of these background characteristics and personal hygiene practices with the health status of food handlers.

An automated hand hygiene training system improves hand hygiene technique but not compliance.

Science.gov (United States)

Kwok, Yen Lee Angela; Callard, Michelle; McLaws, Mary-Louise

2015-08-01

The hand hygiene technique that the World Health Organization recommends for cleansing hands with soap and water or alcohol-based handrub consists of 7 poses. We used an automated training system to improve clinicians' hand hygiene technique and test whether this affected hospitalwide hand hygiene compliance. Seven hundred eighty-nine medical and nursing staff volunteered to participate in a self-directed training session using the automated training system. The proportion of successful first attempts was reported for each of the 7 poses. Hand hygiene compliance was collected according to the national requirement and rates for 2011-2014 were used to determine the effect of the training system on compliance. The highest pass rate was for pose 1 (palm to palm) at 77% (606 out of 789), whereas pose 6 (clean thumbs) had the lowest pass rate at 27% (216 out of 789). One hundred volunteers provided feedback to 8 items related to satisfaction with the automated training system and most (86%) expressed a high degree of satisfaction and all reported that this method was time-efficient. There was no significant change in compliance rates after the introduction of the automated training system. Observed compliance during the posttraining period declined but increased to 82% in response to other strategies. Technology for training clinicians in the 7 poses played an important education role but did not affect compliance rates. Crown Copyright © 2015. Published by Elsevier Inc. All rights reserved.

Radiation technology for preservation and hygienization of food and agricultural commodities

International Nuclear Information System (INIS)

Hajare, Sachin N.

2017-01-01

Growing population demands more food for consumption. Given that the agricultural land is shrinking day by day in urban as well as rural areas, we are left with no choice but to preserve the produce in whatever way we can. In this scenario, gamma irradiation or exposure of foods or food products to high energy rays is a very effective technology in long term preservation of these products. Food Irradiation is an established and effective processing methodology that involves controlled application of energy from ionizing radiations in an irradiation chamber shielded by thick concrete walls using radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Presently it is being practiced in more than 60 countries for various applications. Radiation processing can achieve insect disinfestation of stored products, inhibition of sprouting in tubers, bulbs and rhizomes, delay in fruit ripening, destruction of microbes responsible for food spoilage and elimination of pathogens and parasites of public health importance

Main problems of modern radiation hygiene

International Nuclear Information System (INIS)

Il'in, L.A.; Buldakov, L.A.; Knizhnikov, V.A.

1982-01-01

The results of investigations carried out in 1980-81 in the field of radiation hygiene as well as plans for 1981-85 are considered. Three main groups of problems which the radiation hygiene is facing at the present time are discussed. The determination of levels and study of regularities of ionizing radiation dose formation in the population and personnel working with ionizing radiation sources in one of the promissing directions of the investigations. Delayed irradiation aftereffects andcontaminant action ofirradiation and chemical substances are no less important. The third important problem lies in the development of protective measures and arrangements on improving state sanitary inspection in the field of radiation hygiene

Effects of hand hygiene education and individual feedback on hand hygiene behaviour, MRSA acquisition rate and MRSA colonization pressure among intensive care unit nurses.

Science.gov (United States)

Chun, Hee-Kyung; Kim, Kyung-Mi; Park, Ho-Ran

2015-12-01

This study was conducted to increase the frequency and level of thoroughness of hand hygiene practice by nurses, and to assess the influence of the methicillin-resistant Staphylococcus aureus (MRSA) acquired incidence rate and the MRSA colonization pressure in a medical intensive care unit (MICU). A total of 24 MICU nurses received hand hygiene education and individual feedback of hand hygiene frequency and method after a session of education, and two posteducation evaluations were followed. The frequency of hand hygiene (P = 0.001) and the methodology score of hand hygiene increased significantly (P = 0.001). The MRSA acquisition rate decreased significantly, from 11.1% before the education to 0% after (P = 0.014). The MRSA colonization pressure decreased significantly from 39.5% to 8.6% after the education sessions (P = 0.001). This indicates that providing individual feedback after hand hygiene education was very effective in increasing nurses' hand hygiene frequency and improving hand hygiene method; furthermore, it was expected to decrease health care-associated infections. © 2014 Wiley Publishing Asia Pty Ltd.

A randomized trial to determine the impact of a 5 moments for patient hand hygiene educational intervention on patient hand hygiene.

Science.gov (United States)

Rai, Herleen; Knighton, Shanina; Zabarsky, Trina F; Donskey, Curtis J

2017-05-01

We conducted a randomized trial of a simple educational intervention encouraging patients to perform hand hygiene at 5 specific moments, including on entry of health care personnel into their room as a reminder of the importance of hand hygiene. The intervention resulted in a significant increase in patient hand hygiene. Published by Elsevier Inc.

Varroa Sensitive Hygiene and Drone Brood

Science.gov (United States)

Honey bees have been bred to express high levels of varroa sensitive hygiene (VSH), which is the removal of mite-infested pupae from capped worker brood. This hygienic behavior is a complex interaction of bees and brood in which brood cells sometimes are inspected, and then brood is either removed (...

Marketing the dental hygiene program. A public relations approach.

Science.gov (United States)

Nielsen, C

1989-09-01

Since 1980 there has been a decline in dental hygiene enrollment and graduates. Marketing dental hygiene programs, a recognized component of organizational survival, is necessary to meet societal demands for dental hygiene care now and in the future. The purpose of this article is to examine theories on the marketing of education and to describe a systematic approach to marketing dental hygiene education. Upon examination of these theories, the importance of analysis, planning, implementation, and evaluation/control of a marketing program is found to be essential. Application of the four p's of marketing--product/service, price, place, and promotion--is necessary to achieve marketing's goals and objectives and ultimately the program's mission and goals. Moreover, projecting a quality image of the dental hygiene program and the profession of dental hygiene must be included in the overall marketing plan. Results of an effective marketing plan should increase the number of quality students graduating from the dental hygiene program, ultimately contributing to the quality of oral health care in the community.

Advantage of irradiation in food industry, technical and economical constraints

International Nuclear Information System (INIS)

Dupuy, P.

1986-01-01

Irradiation is an effective method to extend the conservation and to increase the hygienic security of food. Nevertheless the use of irradiation remains limited in food industry. The prospects of different applications are evaluated, referring to the other alternative technologies. The advantage of adequate irradiation facilities incorporated or not into the plants are compared [fr

Strategies for service-learning assessment in dental hygiene education.

Science.gov (United States)

Burch, Sharlee

2013-10-01

A large body of literature exists on the instructional pedagogy known as service-learning. Service-learning is a teaching and learning approach characterized by the dental hygiene student's practical application of academic studies and occurs within a community setting, to the benefit of both the student and community. Dental hygiene educators use service-learning to enhance student knowledge and application of oral health curriculum. This manuscript reports on the importance of service-learning assessment to the National Dental Hygiene Research Agenda as well as the future of the profession of dental hygiene and the successful strategies in service-learning evaluation available for utilization by dental hygiene educators.

Hand hygiene compliance in a universal gloving setting.

Science.gov (United States)

Kuruno, Noriko; Kasahara, Kei; Mikasa, Keiichi

2017-08-01

The use of gloves for every patient contact (ie, universal gloving) has been suggested as an infection prevention adjunct and alternative to contact precautions. However, gloves may carry organisms unless they are changed properly. In addition, hand hygiene is required before donning and after removing gloves, and there are scarce data regarding glove changing and hand hygiene in a universal gloving setting. This nonrandomized observational before-after study evaluated the effect of education and feedback regarding hand hygiene. Compliance with hand hygiene and glove use was directly observed in a universal gloving setting at a 10-bed intensive care unit in a Japanese tertiary care university teaching hospital. A total of 6,050 hand hygiene opportunities were identified. Overall, hand hygiene compliance steadily increased from study period 1 (16.1%) to period 5 (56.8%), although there were indication-specific differences in the baseline compliance, the degree of improvement, and the reasons for noncompliance. There were decreases in the compliance with universal gloving and the incidence of methicillin-resistant Staphylococcus aureus. It is difficult to properly perform glove use and hand hygiene in a universal gloving setting, given its complexity. Direct observation with specific feedback and education may be effective in improving compliance. Copyright © 2017 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

A Prospective Controlled Trial of an Electronic Hand Hygiene Reminder System

Science.gov (United States)

Ellison, Richard T.; Barysauskas, Constance M.; Rundensteiner, Elke A.; Wang, Di; Barton, Bruce

2015-01-01

Background. The use of electronic hand hygiene reminder systems has been proposed as an approach to improve hand hygiene compliance among healthcare workers, although information on efficacy is limited. We prospectively assessed whether hand hygiene activities among healthcare workers could be increased using an electronic hand hygiene monitoring and reminder system. Methods. A prospective controlled clinical trial was conducted in 2 medical intensive care units (ICUs) at an academic medical center with comparable patient populations, healthcare staff, and physical layout. Hand hygiene activity was monitored concurrently in both ICUs, and the reminder system was installed in the test ICU. The reminder system was tested during 3 administered phases including: room entry/exit chimes, display of real-time hand hygiene activity, and a combination of the 2. Results. In the test ICU, the mean number of hand hygiene events increased from 1538 per day at baseline to 1911 per day (24% increase) with the use of a combination of room entry/exit chimes, real-time displays of hand hygiene activity, and manager reports (P hand hygiene to room entry/exit events also increased from 26.1% to 36.6% (40% increase, P hand hygiene events per day) during the follow-up phase. There was no significant change in hand hygiene activity in the control ICU during the course of the trial. Conclusions. In an ICU setting, an electronic hand hygiene reminder system that provided real-time feedback on overall unit-wide hand hygiene performance significantly increased hand hygiene activity. PMID:26430698

The incidence of feco-oral parasites in street-food vendors in Buea ...

African Journals Online (AJOL)

Background: The street-food industry lacks legal recognition, it operates in unstable and precarious conditions, involving women and men with minimal or no knowledge of hygienic food handling practices. Infective eggs, bacteria, toxins and cysts of faecal orally transmissible parasites are common agents responsible for ...

A Prospective Controlled Trial of an Electronic Hand Hygiene Reminder System.

Science.gov (United States)

Ellison, Richard T; Barysauskas, Constance M; Rundensteiner, Elke A; Wang, Di; Barton, Bruce

2015-12-01

Background.  The use of electronic hand hygiene reminder systems has been proposed as an approach to improve hand hygiene compliance among healthcare workers, although information on efficacy is limited. We prospectively assessed whether hand hygiene activities among healthcare workers could be increased using an electronic hand hygiene monitoring and reminder system. Methods.  A prospective controlled clinical trial was conducted in 2 medical intensive care units (ICUs) at an academic medical center with comparable patient populations, healthcare staff, and physical layout. Hand hygiene activity was monitored concurrently in both ICUs, and the reminder system was installed in the test ICU. The reminder system was tested during 3 administered phases including: room entry/exit chimes, display of real-time hand hygiene activity, and a combination of the 2. Results.  In the test ICU, the mean number of hand hygiene events increased from 1538 per day at baseline to 1911 per day (24% increase) with the use of a combination of room entry/exit chimes, real-time displays of hand hygiene activity, and manager reports (P performance returned to baseline (1473 hand hygiene events per day) during the follow-up phase. There was no significant change in hand hygiene activity in the control ICU during the course of the trial. Conclusions.  In an ICU setting, an electronic hand hygiene reminder system that provided real-time feedback on overall unit-wide hand hygiene performance significantly increased hand hygiene activity.

Mind Conduct disorders in children with poor oral hygiene habits and attention deficit hyperactivity disorder in children with excessive tooth decay

Science.gov (United States)

Şengül, Fatih; Esin, İbrahim Selçuk; Demirci, Tevfik; Yücel, Nermin; Ömezli, Mehmet Melih

2016-01-01

Introduction Dental caries and poor oral hygiene are among the major childhood public health problems. Although dental research frequently refers to the link between these conditions and behavioural issues, little attention has been paid to understanding the reason for oral health problems from a psychiatric point of view. The aim of this study was to examine the relationship between poor oral health and hygiene and parental attitudes towards child rearing, parents’ and children’s oral hygiene behaviours, and childhood psychiatric disorders. Material and methods This study included 323 children aged 3–15 years. Decayed, missing, filled and decayed, extracted, filled indices, the Simplified Oral Hygiene Index, the Strengths and Difficulties Questionnaire, and the Parent Attitude Research Instrument were used in the study. Results We found that the subjects’ hyperactivity/inattention scores were positively correlated with poor oral health (p = 0.001) and heavy cariogenic food consumption (p = 0.040). Tooth brushing frequency was found to be significantly lower in children who have a risk for conduct/oppositional disorders than in their non-problematic peers (p = 0.001). Conclusions Dental health and oral hygiene behaviours have close links with psychiatric disorders and psychosocial issues. Improving cooperation between child psychiatrists and dentists seems to be important in the prevention of paediatric dental problems. PMID:27904519

Mind Conduct disorders in children with poor oral hygiene habits and attention deficit hyperactivity disorder in children with excessive tooth decay.

Science.gov (United States)

Dursun, Onur Burak; Şengül, Fatih; Esin, İbrahim Selçuk; Demirci, Tevfik; Yücel, Nermin; Ömezli, Mehmet Melih

2016-12-01

Dental caries and poor oral hygiene are among the major childhood public health problems. Although dental research frequently refers to the link between these conditions and behavioural issues, little attention has been paid to understanding the reason for oral health problems from a psychiatric point of view. The aim of this study was to examine the relationship between poor oral health and hygiene and parental attitudes towards child rearing, parents' and children's oral hygiene behaviours, and childhood psychiatric disorders. This study included 323 children aged 3-15 years. Decayed, missing, filled and decayed, extracted, filled indices, the Simplified Oral Hygiene Index, the Strengths and Difficulties Questionnaire, and the Parent Attitude Research Instrument were used in the study. We found that the subjects' hyperactivity/inattention scores were positively correlated with poor oral health ( p = 0.001) and heavy cariogenic food consumption ( p = 0.040). Tooth brushing frequency was found to be significantly lower in children who have a risk for conduct/oppositional disorders than in their non-problematic peers ( p = 0.001). Dental health and oral hygiene behaviours have close links with psychiatric disorders and psychosocial issues. Improving cooperation between child psychiatrists and dentists seems to be important in the prevention of paediatric dental problems.

Oral Hygiene and Oral Flora Evaluation in Psychiatric Patients in ...

African Journals Online (AJOL)

Conclusions: The oral hygiene of most patients was insufficient. The presence of Gram‑negative Bacilli growth in the oral flora can be explained by poor hand hygiene. These findings suggest that it is useful to educate individuals about oral hygiene and hand hygiene and to inform the staff and families about this issue.

Developing and promoting hygiene in the home and community.

Science.gov (United States)

Bloomfield, S F; Signorelli, C; Fara, G

2010-01-01

The last two decades have seen infectious diseases (IDs) moving back up the health agenda. If the burden of ID is to be contained, the responsibility must be shared by the public. The International Scientific Forum on Home Hygiene (IFH) is working to raise awareness of the role of home hygiene, and promote understanding of hygiene practice. To develop a strategy for home hygiene, IFH has used the available scientific data to formulate a risk-based approach. This "targeted hygiene" approach maximises protection against infection, whilst minimising any impact on the environment from cleaning and disinfection products, minimising any risks associated antimicrobial resistance, and sustaining interaction with the microbial flora of the environment. IFH has developed a comprehensive range of materials which are being promoted through the IFH website and other channels. Analysis of website traffic indicates significant demand for home hygiene information including scientific material and information in "plain language".

IMPACT OF FOOD PREFERENCES ON THE DEVELOPMENT OF PATHOLOGICAL CHANGES IN THE MASTICATORY APPARATUS IN YOUNG PATIENTS

Directory of Open Access Journals (Sweden)

Desislava Konstantinova

2016-07-01

Full Text Available Food can have a mighty biological, therapeutic and preventive effect, yet its breakdown can provide the perfect setting for tooth decay and its implications, diseases of the periodontium and the oral mucosa. Due to the high incidence of periodontal and hard dental tissues pathologies among adolescents they have been ranked as socially significant diseases. A damaged dental-jaw apparatus may lead to forming unhealthy eating habits, more sensitive food preferences and nutritional deficiency. The objective was to explore the prevalence of those diseases and the dental hygiene among final year high school students as well as to seek any correlation with their eating habits and preferences. Materials and Methods: The study involved 121 students who underwent extraoral and intraoral examination in order to establish the state of the masticatory apparatus whereas the state of oral hygiene was measured as per Silness-Löe plaque index. A questionnaire filled out by the students provided data on the individual characteristics of the masticatory process, eating habits and frequency of consumption of certain cariogenic and anticariogenic foods and beverages. Results: The findings revealed unhealthy food preferences in the target group. The unsatisfactory oral hygiene habits and food preferences account for the high percentage of dental caries. Conclusion: Oral health of children and adolescents is problematic worldwide and can be resolved with the benefits of a balanced diet as well as personal and professional oral hygiene, etc. Teaching children the importance of proper oral care before reaching adolescence can build anticariogenic habits in them for a lifetime.

California Dental Hygiene Educators' Perceptions of an Application of the ADHA Advanced Dental Hygiene Practitioner (ADHP) Model in Medical Settings.

Science.gov (United States)

Smith, Lauren; Walsh, Margaret

2015-12-01

To assess California dental hygiene educators' perceptions of an application of the American Dental Hygienists' Association's (ADHA) advanced dental hygiene practitioner model (ADHP) in medical settings where the advanced dental hygiene practitioner collaborates in medical settings with other health professionals to meet clients' oral health needs. In 2014, 30 directors of California dental hygiene programs were contacted to participate in and distribute an online survey to their faculty. In order to capture non-respondents, 2 follow-up e-mails were sent. Descriptive analysis and cross-tabulations were analyzed using the online survey software program, Qualtrics™. The educator response rate was 18% (70/387). Nearly 90% of respondents supported the proposed application of the ADHA ADHP model and believed it would increase access to care and reduce oral health disparities. They also agreed with most of the proposed services, target populations and workplace settings. Slightly over half believed a master's degree was the appropriate educational level needed. Among California dental hygiene educators responding to this survey, there was strong support for the proposed application of the ADHA model in medical settings. More research is needed among a larger sample of dental hygiene educators and clinicians, as well as among other health professionals such as physicians, nurses and dentists. Copyright © 2015 The American Dental Hygienists’ Association.

[Hygiene in otorhinolaryngology: Requirements and reality].

Science.gov (United States)

Jager, E; Heudorf, U

2015-12-01

Considering the physiological contamination of skin and mucous membranes in the ear, nose, and throat region by facultative pathogen microorganisms, as well as the increase in multidrug resistant organisms (MDRO), it is mandatory that hygienic procedures be observed in ENT institutions, in order to prevent transmission of bacteria and infections in patients. General guidelines for hygiene in otorhinolaryngology are presented based on the recommendations published by the German Commission on Hospital Hygiene and Infection Prevention (KRINKO). These encompass hand hygiene, surface disinfection, and reprocessing of medical devices. The correct reprocessing of the various components of ENT treatment units (including endoscopes, water bearing systems) is reported. Although law requires and KRINKO recommends that manufacturers of medical devices publish instructions for reprocessing their products, these reprocessing recommendations are often insufficient. Manufacturers should thus be called upon to improve their recommendations. In this paper, the requirements for handling of ENT treatment units are compared with the observations made by the Public Health Department in 7 ENT clinics and 32 ENT practices in Frankfurt/Main, Germany, in 2014.

[Postural hygiene and ergonomic advices for low back pain: rethinking our practice].

Science.gov (United States)

Kupper, D; Cedraschi, C; Genevay, S

2012-03-14

In recent years, scientific understanding of low back pain has increased considerably, sometimes shoving concepts thought to be unshakable. If we consider postural hygiene,whose techniques were conceptualized in the 70's and are still widely used, not only some axioms were not confirmed but some evidences suggest that it may sometimes have deleterious effects. After reviewing these elements it appears that there is no simple formula applicable to all patients with low back pain. Instead we offer food for thought so that every therapist can adapt his practice on an individual basis.

Consultation on microbiological criteria for foods to be further processed including by irradiation

International Nuclear Information System (INIS)

1989-01-01

Many foods carry microorganisms that may have serious consequences for the health of the consumer. There is thus often a need for processing to eliminate the resulting health hazards. Concern has been expressed that treatments, especially irradiation, might be applied to clean up food that has not been hygienically processed. Adherence to good manufacturing practice can greatly assist food processors to ensure food quality and safety. Figs

Prevalence and factors associated with intestinal parasites among food handlers of food and drinking establishments in Aksum Town, Northern Ethiopia.

Science.gov (United States)

Gezehegn, Dejen; Abay, Mebrahtu; Tetemke, Desalegn; Zelalem, Hiwet; Teklay, Hafte; Baraki, Zeray; Medhin, Girmay

2017-10-17

Various epidemiological studies indicate that the prevalence of intestinal parasites is high in developing countries and those parasites are major public health importance in Sub-Saharan Africa. Their distribution is mainly associated with poor personal hygiene, environmental sanitation and lack of access to clean water. This study was conducted to estimate the prevalence of intestinal parasitic infection and identify factors associated with intestinal parasitic infection among food handlers in the Aksum Town of Tigray Regional State, North Ethiopia. A cross-sectional study design was used among 400 randomly selected food handlers who were selected as respondents. Data were collected by face to face interviewer administered questionnaire supplemented with observational checklist. Fresh stool samples were collected from respondents and were examined microscopically for the presence of any of intestinal parasites using standard laboratory methods. Multivariable logistic regression model using Adjusted Odds Ratio (AOR) and 95% Confidence Interval (CI) was fitted to analyze the independent predictors of intestinal parasitic infections. The mean age of the food handlers included in this study was 26.0 years. Of the total respondents, 72.5% were females, 63% have completed at least secondary school educational level. Five species of Intestinal Parasites (IPs) were identified. The overall prevalence of being infected with at least one intestinal parasite was 14.5%, 95% CI (11.3, 18.0). The odds of being positive for at least one intestinal parasitic infection was 12.3 times higher among food handlers who practice medical checkup every 9 months compared to those who have a medical checkup every 3 months. The odds of being positive for intestinal parasitic infection was 3 times higher among food handlers with no formal education compared to those who have a level of education secondary school and above. Food handlers who received food hygiene and safety training were 66

Prevalence and factors associated with intestinal parasites among food handlers of food and drinking establishments in Aksum Town, Northern Ethiopia

Directory of Open Access Journals (Sweden)

Dejen Gezehegn

2017-10-01

Full Text Available Abstract Background Various epidemiological studies indicate that the prevalence of intestinal parasites is high in developing countries and those parasites are major public health importance in Sub-Saharan Africa. Their distribution is mainly associated with poor personal hygiene, environmental sanitation and lack of access to clean water. This study was conducted to estimate the prevalence of intestinal parasitic infection and identify factors associated with intestinal parasitic infection among food handlers in the Aksum Town of Tigray Regional State, North Ethiopia. Methods A cross-sectional study design was used among 400 randomly selected food handlers who were selected as respondents. Data were collected by face to face interviewer administered questionnaire supplemented with observational checklist. Fresh stool samples were collected from respondents and were examined microscopically for the presence of any of intestinal parasites using standard laboratory methods. Multivariable logistic regression model using Adjusted Odds Ratio (AOR and 95% Confidence Interval (CI was fitted to analyze the independent predictors of intestinal parasitic infections. Result The mean age of the food handlers included in this study was 26.0 years. Of the total respondents, 72.5% were females, 63% have completed at least secondary school educational level. Five species of Intestinal Parasites (IPs were identified. The overall prevalence of being infected with at least one intestinal parasite was 14.5%, 95% CI (11.3, 18.0. The odds of being positive for at least one intestinal parasitic infection was 12.3 times higher among food handlers who practice medical checkup every 9 months compared to those who have a medical checkup every 3 months. The odds of being positive for intestinal parasitic infection was 3 times higher among food handlers with no formal education compared to those who have a level of education secondary school and above. Food handlers who

Allergenic Ingredients in Personal Hygiene Wet Wipes.

Science.gov (United States)

Aschenbeck, Kelly A; Warshaw, Erin M

Wet wipes are a significant allergen source for anogenital allergic contact dermatitis. The aim of the study was to calculate the frequency of potentially allergenic ingredients in personal hygiene wet wipes. Ingredient lists from brand name and generic personal hygiene wet wipes from 4 large retailers were compiled. In the 54 personal hygiene wet wipes evaluated, a total of 132 ingredients were identified (average of 11.9 ingredients per wipe). The most common ingredients were Aloe barbadensis (77.8%), citric acid (77.8%), fragrance (72.2%), sorbic acid derivatives (63.0%), tocopherol derivatives (63.0%), glycerin (59.3%), phenoxyethanol (55.6%), disodium cocoamphodiacetate (53.7%), disodium ethylenediaminetetraacetic acid (EDTA) (42.6%), propylene glycol (42.6%), iodopropynyl butylcarbamate (40.7%), chamomile extracts (38.9%), sodium benzoate (35.2%), bronopol (22.2%), sodium citrate (22.2%), lanolin derivatives (20.4%), parabens (20.4%), polyethylene glycol derivatives (18.5%), disodium phosphate (16.7%), dimethylol dimethyl hydantoin (DMDM) (14.8%), and cocamidopropyl propylene glycol (PG)-dimonium chloride phosphate (11.1%). Of note, methylisothiazolinone (5.6%) was uncommon; methylchloroisothiazolinone was not identified in the personal hygiene wet wipes examined. There are many potential allergens in personal hygiene wet wipes, especially fragrance and preservatives.

Escherichia coli and coliforms level of food utensils at food premises in Kuala Pilah, Malaysia

Science.gov (United States)

Saipullizan, Siti Nurul Ain; Mutalib, Sahilah Abd.; Sedek, Razalee

2018-04-01

The aim of this study was to evaluate the Escherichia coli and coliforms level of food utensils at sixty food premises in Kuala Pilah, Malaysia. The swab technique was used to investigate the presence of E. coli and coliforms on 180 of food utensils (chopping boards: 60, knives: 60 and dish plates: 60). The results indicated that 180 of food utensils were contaminated with E. coli and coliforms. More than 60% of the coliforms were exceeded the acceptable limit compared to E. coli on the food utensils. The one-way ANOVA analysis demonstrated that the presence of E. coli and coliforms differed significantly among the three types of food utensils (knives, chopping boards, and dish plates). In conclusion, this study revealed that there are hygiene issues exist in every food premises. The food utensils are safe to use during the food preparation if the presence of E. coli and coliforms are not exceed the acceptable limit. Thus, it is recommended that the food handlers in the food premises should improve effective cleaning and sanitizing of food utensils in their daily work.

[Hygiene and body odors across time].

Science.gov (United States)

Daich, D C

1998-06-01

Since Ancient Times, the Middle Ages and Modern times, there have been references to hygiene and body smells as well. According to each time there is a change in hygienic criteria and methods to avoid or diminish these annoying smells. Several beliefs and also science give their explanation to the different evolutionary stages of this process.

Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection.

Science.gov (United States)

Habib, Ihab; Berkvens, Dirk; De Zutter, Lieven; Dierick, Katelijne; Van Huffel, Xavier; Speybroeck, Niko; Geeraerd, Annemie H; Uyttendaele, Mieke

2012-02-01

This study investigates factors associated with Campylobacter contamination of broiler carcasses, using survey data collected from nine Belgian slaughterhouses in 2008 in accordance with a European Union baseline study. Campylobacter were detected in 51.9% (202/389) (95% confidence interval, 46.8%-56.9%) of broiler carcasses. Campylobacter concentration was Food Chain, and the concluded inspection scores were used as a general numerical indicator for the status of operational hygiene and quality of management in the slaughterhouses. Ranking of slaughterhouses based on their inspection scores was statistically correlated (Spearman's correlation coefficient = 0.857) with their ranking based on prevalence of Campylobacter. In the present study we demonstrate how the outcomes from a routine baseline survey could be coupled with other readily available data from national control authorities in order to enable a better insight over Campylobacter contamination status in broiler slaughterhouses. Findings from this work call for subsequent in-depth investigations on technical and hygiene management factors that could impact Campylobacter contamination across broiler slaughterhouses. Copyright © 2011 Elsevier Ltd. All rights reserved.

Latin American regional co-operative programme on food irradiation

International Nuclear Information System (INIS)

1992-06-01

The ''Latin American Regional Co-ordinated Research Programme on Food Irradiation'' was established in 1986 with the participation of research scientists from countries in the region to investigate the efficacy of food irradiation as a treatment to reduce post-harvest losses and improve the hygienic quality of food, to conduct techno-economic feasibility studies, and to disseminate knowledge about the scientific, health, legal and commercial aspects of food irradiation. This publication contains the final report of the Co-ordinated Research Programme and summaries of individual research reports presented by the participating scientists

Interventions to improve patient hand hygiene: a systematic review.

Science.gov (United States)

Srigley, J A; Furness, C D; Gardam, M

2016-09-01

Nosocomial pathogens may be acquired by patients via their own unclean hands, but there has been relatively little emphasis on patient hand hygiene as a tool for preventing healthcare-associated infections (HCAIs). The aim of this systematic review was to determine the efficacy of patient hand hygiene interventions in reducing HCAIs and improving patient hand hygiene rates compared to usual care. Electronic databases and grey literature were searched to August 2014. Experimental and quasi-experimental studies were included if they evaluated a patient hand hygiene intervention conducted in an acute or chronic healthcare facility and included HCAI incidence and/or patient hand hygiene rates as an outcome. All steps were performed independently by two investigators. Ten studies were included, most of which were uncontrolled before-after studies (N=8). The majority of interventions (N=7) were multi-modal, with components similar to healthcare worker hand hygiene programmes, including education, reminders, audit and feedback, and provision of hand hygiene products. Six studies reported HCAI outcomes and four studies assessed patient hand hygiene rates; all demonstrated improvements but were at moderate to high risk of bias. In conclusion, interventions to improve patient hand hygiene may reduce the incidence of HCAIs and improve hand hygiene rates, but the quality of evidence is low. Future studies should use stronger designs and be more selective in their choice of outcomes. Copyright © 2016 The Healthcare Infection Society. Published by Elsevier Ltd. All rights reserved.

Detection of Listeria spp. in food handling areas of retail food stores in the state of Pernambuco, Brazil

Directory of Open Access Journals (Sweden)

Mariana Gomes Ferreira Machado de Siqueira

2017-07-01

Full Text Available Abstract The identification of Listeria spp. in food handling areas is of great concern to health surveillance agencies, and their control is often hampered by the ability of the bacteria to grow and maintain themselves even under adverse conditions. The present study aimed to isolate and identify Listeria spp. in the food handling areas of 10 retail food stores in the state of Pernambuco, Brazil. Eighty-six swab samples were collected from equipment, utensils and surfaces used for processing ready-to-eat meat products. The Dry and Wet Swabbing Methods (3M™ Quick Swabs and 3M™ Petrifilm™ Plates were used to identify Listeria spp. Contamination by Listeria monocytogenes was confirmed by the Real-time Polymerase Chain Reaction (qPCR. The hygienic and sanitary conditions of the food handling areas of each store were also assessed. Listeria spp. was isolated in eight stores (80%. Of the 86 swab samples analyzed, 27 (31.2% [confidence interval 21.81% to 42.30%] were positive for Listeria spp. and only one (3.7% was confirmed as Listeria monocytogenes. The main contamination sites were the floor (50.0%, the plastic cutting board (42.9% and the knife (40.0%. None of the hygienic and sanitary conditions assessed in the present study were associated with contamination by Listeria spp. (p = 0.700. It was concluded that Listeria spp. was widely distributed in the retail food stores studied, being a possible risk factor for public health.

Hand Hygiene Saves Lives: Patient Admission Video

Centers for Disease Control (CDC) Podcasts

This podcast is for hospital patients and visitors. It emphasizes two key points to help prevent infections: the importance of practicing hand hygiene while in the hospital, and that it's appropriate to ask or remind healthcare providers to practice hand hygiene.

Hand hygiene knowledge and practices of nursing students in Singapore.

Science.gov (United States)

Nasirudeen, A M A; Koh, Josephine W N; Lau, Adeline Lee Chin; Li, Wenjie; Lim, Lay Seng; Ow, Cynthia Yi Xuan

2012-10-01

Hand hygiene is an important means of preventing nosocomial infections. Studies have shown a hand hygiene among health care workers. A hand hygiene survey was administered to nursing students in a tertiary institution in Singapore. The results of this survey strongly indicate that nursing students understand the importance of hand hygiene compliance and perceive clinical internship programs and practical laboratory sessions to be effective methods of hand hygiene education. Copyright © 2012 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Mosby, Inc. All rights reserved.

Factors associated with sanitary conditions of food and drinking ...

African Journals Online (AJOL)

Introduction: Food borne illness has been a global challenge and it persisted as a ... an absence of sanitary facilities for waste management was major cause. ... inspection on the establishments to promote and ensure proper hygiene and ...

Waldorf School - the Strategy of Education of Mental Hygiene

OpenAIRE

HORÁKOVÁ, Marcela

2013-01-01

This thesis deals with the question, what is the strategy of mental hygiene education at the Waldorf school. The aim was to find out how mental hygiene at the Waldorf school is educated and then compare this strategy with the strategy of mental hygiene education at the school of traditional education system. Another aim of this study was to show whether the correct strategy of mental hygiene education in elementary schools has some influence on the development of the child. The research was m...

Why language matters: a tour through hand hygiene literature

Directory of Open Access Journals (Sweden)

Daniela Pires

2017-06-01

Full Text Available Abstract Background Hand hygiene has evolved over the last decades and many terminologies emerged. We aimed to analyse the evolution in the frequency of utilization of key hand hygiene terms in the literature along the years. Methods We identified keywords and Medical Subject Headings (MeSH used in MEDLINE® indexation related to hand hygiene by searching international guidelines and the MeSH database. We performed a MEDLINE® search combining the selected keywords and MeSH and analysed the number of publications retrieved yearly. Results The literature search yielded 9019 publications when all hand hygiene related search terms were combined, between 1921 and November 2016. The total number of publications per year increased from a median of 4 (IQR 3, 6 in the 1950’s to 554 (IQR 478, 583 between 2011 and 2015. The most frequently used keywords are hand disinfection, hand hygiene, hand washing, handrub, hand sanitizer and alcohol-based hand rub (ABHR. Until the 1990s, hand disinfection and hand washing were the most frequently used terms. Whilst the last decade has seen a remarkable increase in publications mentioning hand disinfection and hand hygiene and for the first time handrub, hand sanitizers and ABHR were introduced in the literature. Hand disinfection, hand hygiene and hand sanitizers are the main MeSH used by MEDLINE®. Since 2013 hand hygiene is the most frequently used MeSH and keyword. Conclusions The change seen in literature in the last two decades, from hand washing and hand disinfection to hand hygiene, most probably reflect the paradigm shift favouring use of ABHR over soap and water promoted by international guidelines in the early 2000s.

Prevalence of intestinal parasites among food handlers at cafeteria of Jimma University Specialized Hospital, Southwest Ethiopia

Directory of Open Access Journals (Sweden)

Hundaol Girma

2017-08-01

Full Text Available Objective: To assess the prevalence of intestinal parasites and associated risk factors among food-handlers working at cafeteria of Jimma University Specialized Hospital, Jimma, Ethiopia. Methods: Socio-demographic and associated risk factors data were collected using a pretested structured questionnaire. Stool and finger-nail specimens were screened for intestinal parasites using direct wet mount and formol-ether concentration sedimentation techniques. Data were edited, cleaned, entered and analyzed using statistical package for social science (SPSS version 20. P ≤ 0.05 was taken as statistically significant. Results: A total of 94 food-handlers working at cafeteria of Jimma University Specialized Hospital were participated in the study. From the total 148 samples (94 stool and 54 fingernails content examined, 31 (33% were positive for one or more parasites. Over all eight types of intestinal parasites were identified. The most prevalent parasite identified was Ascaris lumbricoides (16% followed by Entamoeba histolytica/dispar (4.3%. There was significant association between parasitic infection and food handlers who did not practice hand washing after defecation and before serving food. Conclusions: Relatively high prevalence of intestinal parasites is detected indicating poor hygiene practice of the food-handlers at the study site. The study also identified finger-nail status, hand washing after defecation and before serving food as determinants of intestinal parasitic infection. It is crucial for provision of regular training on strict adherence to good personal hygiene and hygienic food-handling practices as well as regular inspection and medical checkup of food-handlers.

State and prospects of food irradiation in tunisia

Energy Technology Data Exchange (ETDEWEB)

Mahjoub, A [Dept., de la Technologie Alimentaire Ecole Superieure des Industries Alimentaires 58, Ave. Alain Savary, 1003 Tunis, (Tunisia)

1995-10-01

Tunisia is a country with a high vocational agricultural orientation. It continues to promote production and gives incentives to construct storage and processing installations in order to meet the food demand of the growing population. This policy is part of a global development program aimed at reaching a food security system. This system is based not only on increasing production but also on the improvement of the storage and processing capacities existing in the country, whether modern or traditional, taking in consideration the food commodities and the region concerned. Food preservation by irradiation is an alternative to improve and reinforce our food security system, since it is considered as a way to protect commodities from spoilages and also to promote shelf life and improve hygienic qualities. The products which are concerned by decreasing losses are mainly potatoes, onions garlic, dates, nuts, etc. Hygiene improvement will concern poultry products for our growing tourist business. And, shelf extension concerns our exports of sea product to the european community. Within this scope the government of tunisia has submitted a proposal to install a pilot unit to carry out preliminary work toward the introduction of an industrial unit. The international atomic energy agency has accepted the proposal and is looking for funds for the implementation. The government has recently pledged 60.000 tunisian dinars to do the required engineering studies of the unit. 4 tabs.

State and prospects of food irradiation in tunisia

International Nuclear Information System (INIS)

Mahjoub, A.

1995-01-01

Tunisia is a country with a high vocational agricultural orientation. It continues to promote production and gives incentives to construct storage and processing installations in order to meet the food demand of the growing population. This policy is part of a global development program aimed at reaching a food security system. This system is based not only on increasing production but also on the improvement of the storage and processing capacities existing in the country, whether modern or traditional, taking in consideration the food commodities and the region concerned. Food preservation by irradiation is an alternative to improve and reinforce our food security system, since it is considered as a way to protect commodities from spoilages and also to promote shelf life and improve hygienic qualities. The products which are concerned by decreasing losses are mainly potatoes, onions garlic, dates, nuts, etc. Hygiene improvement will concern poultry products for our growing tourist business. And, shelf extension concerns our exports of sea product to the european community. Within this scope the government of tunisia has submitted a proposal to install a pilot unit to carry out preliminary work toward the introduction of an industrial unit. The international atomic energy agency has accepted the proposal and is looking for funds for the implementation. The government has recently pledged 60.000 tunisian dinars to do the required engineering studies of the unit. 4 tabs

The effect of improved hand hygiene on nosocomial MRSA control.

Science.gov (United States)

Marimuthu, Kalisvar; Pittet, Didier; Harbarth, Stephan

2014-01-01

The purpose of this review is to examine studies that have assessed the association between hand hygiene enhancement and methicillin-resistant Staphylococcus aureus (MRSA) rates and to explore controversies surrounding this association. Many studies have been published confirming the link between improved hand hygiene compliance and reduction in MRSA acquisition and infections, including bacteremia. These studies have also shown the cost-beneficial nature of these programmes. Despite considerable research some issues remain unanswered still, including the temporal relationship between hand hygiene enhancement strategies and decrease in MRSA rates, association between hand hygiene enhancement and MRSA-related surgical site infections, diminishing effect of hand hygiene compliance on MRSA rates after reaching a threshold and the role of instituting contact precautions in the setting of low MRSA rates and sufficient hand hygiene compliance. In conclusion, enhancement of hand hygiene compliance has been shown to reduce MRSA rates; however, some open issues warrant further investigation.

Hygienic diagnosis in extreme conditions

International Nuclear Information System (INIS)

Sofronov, G.A.

1997-01-01

Review for book by M.P. Zakharchenko, S.A. Lopatin, G.N. Novozhilov, V.I. Zakharov Hygienic diagnosis in extreme conditions is presented discussing the problem of people health preservation under extreme conditions. Hygienic diagnosis is considered illustrated by cases of hostilities (Afghan War), earthquake response in Armenia (1988) and Chernobyl accident response. Attention is paid to the estimation of radiation doses to people and characteristics of main types of dosimeters. The high scientific level of the book is marked

Outcomes of dental hygiene baccalaureate degree education in Canada.

Science.gov (United States)

Kanji, Zul; Sunell, Susanne; Boschma, Geertje; Imai, Pauline; Craig, Bonnie J

2011-03-01

There is little published literature about the outcomes of dental hygiene baccalaureate degree education, particularly in Canada. Since there are various dental hygiene entry-to-practice educational models in Canada, exploring baccalaureate dental hygiene education is becoming an increasingly important subject. The purpose of this study was to explore the personal outcomes and dental hygiene practice outcomes of dental hygiene degree-completion education in Canada from the perspectives of diploma dental hygienists who have continued their education to the bachelor's degree level. This study employed a qualitative phenomenological design, using a maximum variation purposeful sampling strategy. Data generation occurred with sixteen dental hygienists across Canada through individual semistructured interviews. Interviews were audiorecorded, transcribed verbatim, and coded for data analysis, involving pattern recognition and thematic development. Themes that emerged included changes in self-perception, values, and knowledge base. Changes in self-perception were reflected in a reported increase in self-confidence and perceived credibility. Changes in values included a greater appreciation for lifelong learning. Advancements in knowledge strengthened the development of specific abilities that ultimately influenced participants' dental hygiene practice. These abilities included an increased ability to think critically, to make evidence-based decisions, and to provide more comprehensive care. Participants also commented on having more career opportunities available to them outside of the private clinical practice setting. These results reveal important insights into the impact of earning a dental hygiene baccalaureate degree on oneself and one's dental hygiene practice.

Survey the Bacteriological Quality of Juice in the Juice Shop of Shahrood City and its Relationship with Food Safety Knowledge and Performance of Vendors in 2013-2014: A Case Study

Directory of Open Access Journals (Sweden)

Sakineh Mollaie Tavani

2017-06-01

Conclusion: The results showed that all biological parameters were higher than the standard level, which was due to the lack of principles and rules of personal hygiene, food hygiene and sanitation. Hence, management, monitoring and purposeful education was much more needed for food safety supervision and training to prevent contamination of food with pathogenic agents, and greater emphasis on compliance with regulations is Article 13.

A fuzzy-based model to implement the global safety buildings index assessment for agri-food buildings

Directory of Open Access Journals (Sweden)

Francesco Barreca

2014-06-01

Full Text Available The latest EU policies focus on the issue of food safety with a view to ensuring adequate and standard quality levels for the food produced and/or consumed within the EC. To that purpose, the environment where agricultural products are manufactured and processed plays a crucial role in achieving food hygiene. As a consequence, it is of the outmost importance to adopt proper building solutions which meet health and hygiene requirements as well as to use suitable tools to measure the levels achieved. Similarly, it is necessary to verify and evaluate the level of workers’ safety and welfare in their working environment. Workers’ safety has not only an ethical and social value but also an economic implication, since possible accidents or environmental stressors are the major causes of the lower efficiency and productivity of workers. Therefore, it is fundamental to design suitable models of analysis that allow assessing buildings as a whole, taking into account both health and hygiene safety as well as workers’ safety and welfare. Hence, this paper proposes an assessment model that, based on an established study protocol and on the application of a fuzzy logic procedure, allows assessing the global safety level of an agri-food building by means of a global safety buildings index. The model here presented is original since it uses fuzzy logic to evaluate the performances of both the technical and environmental systems of an agri-food building in terms of health and hygiene safety of the manufacturing process as well as of workers’ health and safety. The result of the assessment is expressed through a triangular fuzzy membership function which allows carrying out comparative analyses of different buildings. A specific procedure was developed to apply the model to a case study which tested its operational simplicity and the validity of its results. The proposed model allows obtaining a synthetic and global value of the building performance of

Present and future of food irradiation in China

International Nuclear Information System (INIS)

Chen Hao; Cai Jiming; Pan Pingchuan; Liu Ge

2006-01-01

The treatment of foods and agricultural products by irradiation technology in China has become an increasingly accepted practice and has been recognized as a public health intervention measure for controling pathogenic microbes and pests on foods since early 1980s. This paper gives an outline on the history and the current status of food irradiation in China, including the research interest, commercial application, public acceptance, regulations and hygienic standards of irradiated foods, and the irradiation facilities for food irradiation. The newly finished or scheduled irradiation facilities in China up to 2007 are introduced. And problems with the food irradiation studies, especially in analysis of food quality during irradiation, the implementation of GMP and HACCP in the food irradiation production and harmonization of food irradiation regulations with international standards, are also discussed. (authors)

Back to basics: hand hygiene and isolation

Science.gov (United States)

Lin Huang, G. Khai; Stewardson, Andrew J.; Lindsay Grayson, M.

2014-01-01

Purpose of review Hand hygiene and isolation are basic, but very effective, means of preventing the spread of pathogens in healthcare. Although the principle may be straightforward, this review highlights some of the controversies regarding the implementation and efficacy of these interventions. Recent findings Hand hygiene compliance is an accepted measure of quality and safety in many countries. The evidence for the efficacy of hand hygiene in directly reducing rates of hospital-acquired infections has strengthened in recent years, particularly in terms of reduced rates of staphylococcal sepsis. Defining the key components of effective implementation strategies and the ideal method(s) of assessing hand hygiene compliance are dependent on a range of factors associated with the healthcare system. Although patient isolation continues to be an important strategy, particularly in outbreaks, it also has some limitations and can be associated with negative effects. Recent detailed molecular epidemiology studies of key healthcare-acquired pathogens have questioned the true efficacy of isolation, alone as an effective method for the routine prevention of disease transmission. Summary Hand hygiene and isolation are key components of basic infection control. Recent insights into the benefits, limitations and even adverse effects of these interventions are important for their optimal implementation. PMID:24945613

The impact of food regulation on the food supply chain.

Science.gov (United States)

Aruoma, Okezie I

2006-04-03

Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer.

The impact of food regulation on the food supply chain

International Nuclear Information System (INIS)

Aruoma, Okezie I.

2006-01-01

Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, 'a hazard' is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer

Radiation hygienic annual report 2012. General environmental radioactivity and radiation surveillance in the vicinity of nuclear facilities in Bavaria

International Nuclear Information System (INIS)

Pfau, T.; Bernkopf, J.; Klement, R.; Bayerisches Landesamt fuer Umwelt, Augsburg

2013-01-01

The radiation hygienic annual report 2012 includes the following issues: (1) Introduction: Legal aspects of the surveillance, implementation of the radiation protection law, nuclear facility sites in Bavaria, interim storage facilities in Bavaria. (2) Natural radioactivity surveillance: measured data for the exposure paths air, water, food chain land, food chain water, residuals and waste. (3) Radiation surveillance in the vicinity of nuclear facilities in Bavaria: measures for air, precipitation, soils, plants, food chain land, milk and milk products, surface water, food chain water, drinking and ground water; measured data in the vicinity of NNP Isar 1 bd Isar 2 (KKI1/KKI2), NPP Gundremmingen (KGG), NPP Grafenrheinfeld (KKG), research neutron source Muenchen FRM II; emissions, meteorological conditions, spreading calculations.

Inspection system of radioactive contamination in foods and its results in Yokohama City

International Nuclear Information System (INIS)

Morita, Masahiro

1993-01-01

Accompanying the Chernobyl nuclear power plant accident occurred on April 26, 1986, the radioactive contamination of the foods imported from Europe became problems. Consequently, the Ministry of Health and Welfare stipulated the temporary limit of radioactive concentration in imported foods in terms of the total of Cs-134 and Cs-137 at less than 370 becquerel per 1 kg of foods in November, 1986, and the inspection system was tightened. In Yokohama, in view of securing the safety of foods and eliminating the anxiety of citizen, the measuring instruments for radioactivity were installed in the Hygiene Laboratory in 1986 and in the Food Hygiene Inspection Stations in Central Wholesale Market in 1987, and the inspection was begun. So far 720 subjects were inspected, but there was none that exceeds the temporary limit. The period and the method of executing the inspection and the results of nuclide analysis, screening inspection and so on are reported. It was judged that at the present point of time, there is not much influence to the life of citizen. (K.I.)

An integrated occupational hygiene consultation model for the catering industry.

Science.gov (United States)

Lin, Yi-Kuei; Lee, Lien-Hsiung

2010-07-01

Vegetable oil used in food processing, during high-temperature exposure, will generate particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic chemical compounds, with the potential to cause lung disease for restaurant kitchen staff. This study's design includes a three-stage consultation process with eight major consultation items, in order to build an integrated consultation model for occupational hygiene. This model combines inspection and consultation, targeting Chinese restaurants in the catering industry. Characteristics of the integrated consultation model include cooperation between different government departments and collaboration with nongovernmental, professional consulting organizations. An additional benefit of the model is the building of a good partnership relationship with the Catering Trade Association. The consultation model helps Chinese restaurants attain improvements in their work environments with minimal investment. Postconsultation, results show a 63.35% and 61.98% (P < 0.001) decrease in the mean time-weighted concentration of exposure to PM and PAHs, respectively. The overall regulation compliance rate of Chinese restaurants significantly increased from 34.3% to 89.6%. These results show that the integrated consultation model for occupational hygiene not only helps small and medium enterprises reduce exposure concentrations in the workplace but also has specific potential for successful implementation in Taiwan.

[Comprehensive hygienic assessment of solaria].

Science.gov (United States)

Kravchenko, O K

2011-01-01

The paper gives data on the positive and negative effects of human exposure to ultraviolet radiation (UVR). It provides the hygienic characteristics of solaria used to produce an artificial tan. This device has been found to present a high health risk to its users. There are considerable problems in the hygienic assessment of this type of exposure. The ways of solving the arising problems in developing the metrological monitoring of UVR and compiling a document regulating the sanitary-and-epidemiological surveillance of solaria are defined.

Job Burnout Reduces Hand Hygiene Compliance Among Nursing Staff.

Science.gov (United States)

Manomenidis, Georgios; Panagopoulou, Efharis; Montgomery, Anthony

2017-10-13

Health professional burnout has been associated with suboptimal care and reduced patient safety. However, the extent to which burnout influences hand hygiene compliance among health professionals has yet to be explored. The aim of the study was to examine whether job burnout reduces hand washing compliance among nursing staff. A diary study was conducted. Forty registered nurses working in a general city hospital in Thessaloniki, Greece, completed a questionnaire, while they were monitored for hand hygiene compliance following the World Health Organization protocol for hand hygiene assessment. Burnout was measured using validated items from the Maslach Burnout Inventory. Data were collected from September to October 2015. Multiple regression analysis showed that controlling for years in practice, burnout was negatively associated with hand hygiene compliance (R = 0.322, F(3,36) = 5.704, P compliance to hand hygiene among nurses. Given the crucial role of hand hygiene compliance for the prevention of in-hospital infections, this study highlights the need for interventions targeting the prevention of burnout among nursing staff.

The relationship between oral hygiene and oral colonisation with Candida species.

Science.gov (United States)

Muzurovic, Selma; Babajic, Emina; Masic, Tarik; Smajic, Rubina; Selmanagic, Aida

2012-01-01

The aim of this study is to determine relationship between oral hygiene and colonisation of Candia species in oral cavity. Maintenance oral hygiene is reducing pathological agents in the mouth and preventing violation of oral health. Study included 140 patients. For oral hygiene assessement were used the dental plaque index, oral hygiene index and dental calculus index. Ph test strips were used to determine pH of saliva. For isolation of Candida species oral swabs were taken to all patients. It was found out that pH of oral cavity does not varies notably, no matter of oral hygiene level. Candida species were identified in 28.6% respondents. The most present were Candida albicans, in 85% cases. The presence of plaque, tartar and high index oral hygiene (IOH) in patients with Candida is statistically significant. It was found that 83.4% of patients with Candida poorly maintained oral hygiene. Poor oral hygiene is associated with a significantly higher score in the presence of tartar, plaque and high IOH. In total patient's population 67% has amalgam fillings. Presence of amalgam fillings in patients with identified Candida was statistically significant. This study indicates low level of oral hygiene. Correlation between presence of Candida species and poor oral hygiene was proved. Also Candida was more present among patients with amalgam fillings. Improvement of oral hygiene is necessery for oral health and health in general, as well.

Recent progress in food preservation by irradiation

Energy Technology Data Exchange (ETDEWEB)

Vas, K [Food and Agriculture Organization of the United Nations, Rome (Italy)

1977-01-01

The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out.

Recent progress in food preservation by irradiation

International Nuclear Information System (INIS)

Vas, K.

1977-01-01

The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out. (G.C.)

Interventions to improve hand hygiene compliance in patient care.

Science.gov (United States)

Gould, Dinah J; Moralejo, Donna; Drey, Nicholas; Chudleigh, Jane H

2010-09-08

Health care-associated infection is a major cause of morbidity and mortality. Hand hygiene is regarded as an effective preventive measure. To update the review done in 2007, to assess the short and longer-term success of strategies to improve hand hygiene compliance and to determine whether a sustained increase in hand hygiene compliance can reduce rates of health care-associated infection. We conducted electronic searches of: the Cochrane Central Register of Controlled Trials; the Cochrane Effective Practice and Organisation of Care Group specialised register of trials; MEDLINE; PubMed; EMBASE; CINAHL; and the BNI. Originally searched to July 2006, for the update databases were searched from August 2006 until November 2009. Randomised controlled trials, controlled clinical trials, controlled before and after studies, and interrupted time series analyses meeting explicit entry and quality criteria used by the Cochrane Effective Practice and Organisation of Care Group were eligible for inclusion. Studies reporting indicators of hand hygiene compliance and proxy indicators such as product use were considered. Self-reported data were not considered a valid measure of compliance. Studies to promote hand hygiene compliance as part of a care bundle approach were included, providing data relating specifically to hand hygiene were presented separately. Studies were excluded if hand hygiene was assessed in simulations, non-clinical settings or the operating theatre setting. Two reviewers independently extracted data and assessed data quality. Four studies met the criteria for the review: two from the original review and two from the update. Two studies evaluated simple education initiatives, one using a randomized clinical trial design and the other a controlled before and after design. Both measured hand hygiene compliance by direct observation. The other two studies were both interrupted times series studies. One study presented three separate interventions within the

Radiation technology for value addition to food and agro commodities

International Nuclear Information System (INIS)

Sharma, Arun

2012-01-01

Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

Radiation processing of food and agricultural commodities: opportunities and challenges

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while eliminating post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy can play a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

Directory of Open Access Journals (Sweden)

Sara Astegiano

2014-08-01

Full Text Available Traditional products and related processes must be safe to protect consumers’ health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B. Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (Aw] were performed as well. Shiga-toxin Escherichia coli, aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae, E.coli and coagulase-positive staphylococci (CPS were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and Aw values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and Aw are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.

Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese.

Science.gov (United States)

Astegiano, Sara; Bellio, Alberto; Adriano, Daniela; Bianchi, Daniela Manila; Gallina, Silvia; Gorlier, Alessandra; Gramaglia, Monica; Lombardi, Giampiero; Macori, Guerrino; Zuccon, Fabio; Decastelli, Lucia

2014-08-28

Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (A w )] were performed as well. Shiga-toxin Escherichia coli , aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae , E.coli and coagulase-positive staphylococci (CPS) were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and A w values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and A w are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.

Bacterial contamination of ultrasound probes in different radiological institutions before and after specific hygiene training: do we have a general hygienical problem?

Science.gov (United States)

Sartoretti, Thomas; Sartoretti, Elisabeth; Bucher, Candid; Doert, Aleksis; Binkert, Christoph; Hergan, Klaus; Meissnitzer, Matthias; Froehlich, Johannes; Kolokythas, Orpheus; Matoori, Simon; Orasch, Christina; Kos, Sebastian; Sartoretti-Schefer, Sabine; Gutzeit, Andreas

2017-10-01

Aim was to investigate hygienic conditions of ultrasound probes before and after hygiene training in radiology institutions in comparison to bacterial contamination in public places. In three radiology departments, bacterial contamination was evaluated using baseline agar plates for cultures taken from 36 ultrasound probes. Afterwards teams were trained by a hygiene service centre and 36 ultrasound probes were routinely disinfected with regular disinfecting wipes and then evaluated. In comparison, bacterial contamination in public places (bus poles, n = 11; toilet seats, n = 10) were analysed. Plates were routinely incubated and the number of colony forming units (CFU) analysed. Cultures taken from the probes showed a median of 53 CFU before and 0 CFU after training (p contamination of ultrasound probes prior to hygiene training proved to be high and showed higher bacterial load than toilets seats or bus poles. Radiologists should be aware that the lack of hygiene in the field of ultrasound diagnostics puts patients at risk of healthcare-associated infections. • Hospital-associated infections are a problem for patient care. • Hygiene training of staff prevents bacterial contamination of ultrasound probes. • Disinfection of ultrasound probes is an easy method to protect patients.

Chemical hygiene plan

International Nuclear Information System (INIS)

1994-09-01

This plan was written to administer and monitor safety measures and chemical hygiene principles in the TAC Uranium Mill Tailing Remedial Action Project sample preparation facility in Albuquerque, New Mexico. It applies to toxic and/or hazardous materials to radioactive materials

Prospects of international trade in irradiated foods

International Nuclear Information System (INIS)

Loaharanu, P.

1990-01-01

Irradiation is gaining recognition as a physical process for reducing food losses, enhancing hygienic quality of food and facilitating food trade. At present, 36 countries have approved the use of irradiation for processing collectively over 40 food items either on an unconditional or restricted basis. Commercial use of irradiated foods and food ingredients is being carried out in 22 countries. Technology transfer on food irradiation is being intensified to local industry in different regions. Worldwide, a total of 40 commercial/demonstration irradiators available for treating foods have been or are being constructed. Acceptance and control of international trade in irradiated foods were discussed at the International Conference on the Acceptance, Control of and Trade in Irradiated Food, jointly convened by FAO, IAEA, WHO and ITC-UNCTAD/GATT in Geneva, Switzerland, 12-16 December 1988. An ''International Document on Food Irradiation'' was adopted by consensus at this Conference which will facilitate wider acceptance and control of international trade in irradiated foods. (author)

Knowledge of and Adherence to Hygiene Guidelines among Medical Students in Austria

Directory of Open Access Journals (Sweden)

Verena G. Herbert

2013-01-01

Full Text Available Background. Adherence to hygiene guidelines is of utmost importance for healthcare professionals. The aim of this study was to evaluate the knowledge on and the adherence to hygiene guidelines among medical students in Austria. Additionally, a possible difference between female and male students was investigated. Methods. An open paper-based survey among third-year medical students at the Medical University of Graz was conducted. The questionnaire consisted of 20 single-choice questions covering compliance with basic hygiene standards, self-rated knowledge of hygiene guidelines, and satisfaction with current hygiene education, equipment, and quality standards. Results. Of 192 medical students, 70% judged their knowledge of hygiene standards as “excellent” or “good”; however, only 49% reported adherence to hygiene guidelines and only 43% performed hygienic hand disinfection according to WHO guidelines. Of the respondents, 79% voted for a mandatory course on hygiene standards in medical education. No significant gender differences were observed. Conclusion. While the knowledge on hygiene guidelines appears to be good among medical students, adherence is limited and requires improvement. The need for an optimum education in hygiene is high.

Personal Hygiene Practices among Urban Homeless Persons in Boston, MA.

Science.gov (United States)

Leibler, Jessica H; Nguyen, Daniel D; León, Casey; Gaeta, Jessie M; Perez, Debora

2017-08-18

Persons experiencing homelessness in the United States experience significant barriers to self-care and personal hygiene, including limited access to clean showers, laundry and hand washing facilities. While the obstacles to personal hygiene associated with homelessness may increase risk of infectious disease, hygiene-related behaviors among people experiencing homelessness has received limited attention. We conducted a cross-sectional study of individuals experiencing homelessness in Boston, MA ( n = 194) to identify hygiene-related self-care practices and risk factors for reduced hygiene in this population. Most participants (72%) reported taking a daily shower. More than 60% reported hand washing with soap five or more times each day, and use of hand sanitizer was widespread (89% reported using sanitizer in the last week). A majority (86%) used a laundromat or laundry machine to wash clothing, while 14% reported washing clothing in the sink. Heavy drinking, injection drug use, and sleeping outdoors were identified as significant risk factors for reduced hygiene practices. People experiencing homelessness who also engage in these activities may be among the most difficult to reach for intervention, yet targeted efforts may decrease illness risk associated with reduced hygiene. Housed friends and family play a critical role in assisting homeless individuals maintain hygiene by providing showers and laundry facilities.

Cleanliness in context: reconciling hygiene with a modern microbial perspective.

Science.gov (United States)

Vandegrift, Roo; Bateman, Ashley C; Siemens, Kyla N; Nguyen, May; Wilson, Hannah E; Green, Jessica L; Van Den Wymelenberg, Kevin G; Hickey, Roxana J

2017-07-14

The concept of hygiene is rooted in the relationship between cleanliness and the maintenance of good health. Since the widespread acceptance of the germ theory of disease, hygiene has become increasingly conflated with sterilization. In reviewing studies across the hygiene literature (most often hand hygiene), we found that nearly all studies of hand hygiene utilize bulk reduction in bacterial load as a proxy for reduced transmission of pathogenic organisms. This treatment of hygiene may be insufficient in light of recent microbial ecology research, which has demonstrated that humans have intimate and evolutionarily significant relationships with a diverse assemblage of microorganisms (our microbiota). The human skin is home to a diverse and specific community of microorganisms, which include members that exist across the ecological spectrum from pathogen through commensal to mutualist. Most evidence suggests that the skin microbiota is likely of direct benefit to the host and only rarely exhibits pathogenicity. This complex ecological context suggests that the conception of hygiene as a unilateral reduction or removal of microbes has outlived its usefulness. As such, we suggest the explicit definition of hygiene as "those actions and practices that reduce the spread or transmission of pathogenic microorganisms, and thus reduce the incidence of disease."

An elicitation study of critical care nurses' salient hand hygiene beliefs.

Science.gov (United States)

Piras, Susan E; Lauderdale, Jana; Minnick, Ann

2017-10-01

To describe critical care nurses' hand hygiene attitudinal, normative referent, and control beliefs. Hand hygiene is the primary strategy to prevent healthcare-associated infections. Social influence is an underdeveloped hand hygiene strategy. This qualitative descriptive study was conducted with 25 ICU nurses in the southeastern United States. Data were collected using the Nurses' Salient Belief Instrument. Thematic analysis generated four themes: Hand Hygiene is Protective; Nurses look to Nurses; Time-related Concerns; and Convenience is Essential. Nurses look to nurses as hand hygiene referents and believe hand hygiene is a protective behaviour that requires time and functional equipment. Copyright © 2017 Elsevier Ltd. All rights reserved.

A framework for designing hand hygiene educational interventions in schools

DEFF Research Database (Denmark)

Appiah-Brempong, Emmanuel; Harris, Muriel J; Newton, Samuel

2018-01-01

OBJECTIVES: Hygiene education appears to be the commonest school-based intervention for preventing infectious diseases, especially in the developing world. Nevertheless, there remains a gap in literature regarding a school-specific theory-based framework for designing a hand hygiene educational...... (normative beliefs and motivation to comply). CONCLUSIONS: A framework underpinned by formalized psychosocial theories has relevance and could enhance the design of hand hygiene educational interventions, especially in schools....... of school-based hand hygiene educational interventions is summarized narratively. RESULTS: School-based hand hygiene educational interventions seeking to positively influence behavioural outcomes could consider enhancing psychosocial variables including behavioural capacity, attitudes and subjective norms...

Investigations of food irradiation technology in Japan

International Nuclear Information System (INIS)

2009-01-01

All Nippon Spice Assoc. (ANSA) requested the approval in the Ministry of Health Labour and Welfare (MHLW) of radiation irradiation of their products for sterilization and pesticide in 2000. Problems of food irradiation (FI) which started from this ANSA request have been investigated by concerned Japanese administrations and associations with reference to trends in foreign countries, and of which outline till Aug., 2009 is described in this paper. On ANSA petition, AEC (Atomic Energy Committee) required the investigation of the safety problem in FI as it matched AEC policy and there have been background problems of Japanese people who have been having refusal response to radiation themselves. In 2003, Food Safety Committee (FSC) started, and AEC radiation expert committee investigated the trend and detection methodology of irradiated foods. Next year, FSC approved the irradiation of potato to prevent budding; MHLW began to study the detection methodology; and AEC mentioned to consider the FI problem in the Cabinet meeting and set up its expert committee (2005). MHLW reported the above decision in Councils of food/drug and of food hygiene (2006), published the methodology (thermoluminescence method) and started to monitor spices; and FSC discussed about FI problems with World Health Organization (WHO) experts (2007). During these years, the administrations trusted various investigations like foreign trends, safety and assessment of FI. In 2009, MHLW published results of their trusted investigations, based on which food hygienic and standardization sections began to investigate the problems; and FSC, the toxicity study of alkylcyclobutanone. During the period later than 2007, not only spices but also other foods like dried vegetables, tea, certain farm and marine products have been subject to monitoring (MHLW). Thus, MHLW has taken a leading role in actual approval of irradiated potato and in monitoring of imported foods. (K.T.)

Baccalaureate Dental Hygiene Education: Creating a Reality.

Science.gov (United States)

Wayman, Dona E.

1985-01-01

Inherent in the meaning of baccalaureate dental hygiene education is the offering of upper-division courses in the theory and practice of dental hygiene itself. Restructuring the associate programs as strictly two-year, lower-division programs would require standardization of baccalaureate programs as strictly upper-division curricula. (MLW)

Menstrual hygiene practices among adolescents in selected ...

African Journals Online (AJOL)

Menstrual hygiene is vital to the health, well-being, dignity and productivity of women and girls. The study assessed menstrual hygiene practices among adolescents in selected secondary schools around the University of Ibadan. The study was descriptive. A semi structured questionnaire was used to collect data from 381 ...

Prevention of gingivitis: Oral hygiene and dentifrices

NARCIS (Netherlands)

Sälzer, S.A.

2016-01-01

At the basis of Oral Health lies daily oral hygiene self-care with the result, if correctly performed, of plaque and gingivitis reduction. Epidemiological studies indicate that the level of oral hygiene in the general population has increased over the last decades. However, there still appears to be

Brief introduction about radiation hygiene in Russian navy

International Nuclear Information System (INIS)

Li Yu; Min Rui; Pan Zhen

2005-01-01

During long-time radiation working practice, there have been established comprehensive radiation hygiene system of technique and regulation in Russian navy. Brief introduction about radiation hygiene in Russian navy are as follows. (authors)

Evaluation of the effectiveness of a thermal hygienization reactor

Directory of Open Access Journals (Sweden)

Daniel Borski

2011-01-01

Full Text Available For reasons of limiting the spread of serious transmissible diseases, with regard to the requirement for reducing landfill of biodegradable waste (which may or contains animal by-products and thus presents a potential risk to human and animal health and with a focus on supporting its separate collection, there has been created a legal framework for processing and hygienization of materials containing animal by-products. For the above reasons new technologies are being developed and implemented. These technologies are able to ensure the processing of biological waste containing animal by-products. As a practical result of the effort to ensure the hygienization of biowaste, a hygienization unit of own design, which uses the thermal way of hygienization, is presented in this work. The general part of the work defines a legislative framework for the assignment and gives technical parameters and minimum requirements for conversion that hygienization unit should be able to perform, including the limits for digestion residues and compost.In the experimental section there are described operational tests which document the technological process of hygienization depending on the aeration of the contents of the reactor. Experiment III outlines the validation process which uses contamination by indicator organisms, including subsequent checking of their occurrence as well as processing of the results of experiments and evaluation of the process of hygienization.

New developments in food irradiation

International Nuclear Information System (INIS)

Molins, R.

1996-01-01

Food irradiation technology is rapidly gaining worldwide acceptance as a promising tool to help alleviate some important food security and safety concerns, and to facilitate the international trade in food. Because of the different priorities that these issues receive in various countries, food irradiation is being considered by developing countries as the technology of choice over chemical fumigants in applications related to the reduction of food losses such as the insect disinfestation of stored staple and export commodities and the inhibition of sprouting of bulb and tuber crops. In contrast, the use of irradiation as a 'cold pasteurization' method to improve the hygienic quality and safety of foods is emerging as the primary field of application in developed countries. Moreover, the use of irradiation as an alternative, non-chemical quarantine treatment for fresh fruits, vegetables and other agricultural commodities entering international trade will no doubt benefit exporting as well as importing countries. 4 figs

Memorandum on standards for environmental hygiene 1976

International Nuclear Information System (INIS)

1978-01-01

This report from the Dutch Ministry of Health is an advisory document on the influence of the memorandum on Standards for Environmental Hygiene 1976. It is a result of discussions between the Committee for Radiation Hygiene and the Commission for Toxicology. The environmental hygiene standards are defined and the difference between 150 standards and legal standards explained. Comments are given on the concepts that the memorandum covers and advice is given on the enforcement of such standards. This document deals with air and surface water pollution, radiation effects and toxicological standards. The difficulty in fixing maximum permissible doses for specific damaging agents is discussed. (C.F.)

Oral Hygiene

DEFF Research Database (Denmark)

Villadsen, Dorte Buxbom; Sørensen, Marie Toftdahl

2017-01-01

The aim of the study is to explore how adults with schizophrenia describe their lived experiences with oral hygiene. 23 adults with schizophrenia were interviewed within a period of four months in late 2015. Transcriptions of the interviews were analysed using the Reflective Lifeworld Research ph...... health care professionals and adults with schizophrenia in order to improve oral health, well-being and recovery....

Oral Hygiene

DEFF Research Database (Denmark)

Sørensen, Marie Toftdahl; Villadsen, Dorte Buxbom

The aim of the study was to explore how adults with schizo- phrenia describe their lived experiences with oral hygiene. 23 adults with schizophrenia were interviewed within a period of four months in late 2015. Transcriptions of the interviews were analysed using the Reflective Lifeworld Research...... health care professionals and adults with schizophrenia in order to improve oral health, well-being and recovery....

Sequential Low Cost Interventions Double Hand Hygiene Rates ...

African Journals Online (AJOL)

Sequential Low Cost Interventions Double Hand Hygiene Rates Among Medical Teams in a Resource Limited Setting. Results of a Hand Hygiene Quality Improvement Project Conducted At University Teaching Hospital of Kigali (Chuk), Kigali, Rwanda.

A Community Based Study on Menstrual Hygiene among ...

African Journals Online (AJOL)

women in South Asia are uncomfortable discussing in public. ... hygiene and safe practices are less vulnerable to RTI ..... places. Privacy for washing, changing, or cleaning purpose is something very important for proper menstrual hygiene.