Background: Hue city is a cultural and tourism center of The middle and the whole country. Beside developing tourism services, food processing establishments, traditional specialities, eating and drinking services especially street food services more and more develop plentifully and multiform, satisfy daily demand of consumers. Objectives: Assessment on improvement level on some targets of street food safety and hygiene after 2 years intervention. Subjects and method: All street food processing establishments in 3 wards: V\u0129nh Ninh, Ph\xfa H\u1ed9i, V\ufffd?D\ufffd?of Hue city. Method: Cross-sectional study with comparison before and after intervention. Results: Kitchen utensils samples have met hygiene requirements and the proportion of food samples without borax both increase. The infection rate of bacteria in cook\ufffd?hands, kitchen utensils, cooked food were improved after 2 years carried out targeted model. Clean water for processing street food have not enough although 100% households use running water. The proportion of people were trained about food safety and hygiene knowledges and health examination increase. The situation of using food colourings and poisonous additives decrease remarkably. Salesclerks have more consciousness of preserving and covering food. 86,4% of food processing establishments have recycle bins obtain requirement to reduce polluted food. Conclusion: Street food is an important stage of food supplying network in 3 wards above. Somewhere having interest of Government and local authorities, Steering committee have efficient activities street food model develop conveniently.
Food Safety/ methods

Background: At present, management and supervision on food safety and hygiene quality have many difficulties because supervisory system from province to district, commune is still insufficient. Objectives: Assessment on food safety and hygiene situation at Thua Thien Hue province, propose solutions to intensify State management on food safety and hygiene quality and step by step enhance efficiency of food safety and hygiene activities in the next years. Subjects and method: Food processing establishments at Thua Thien Hue province. Method: Inspection in Action months for food safety and hygiene, supervision usually on food processing establishments were chosen accidentally in area. Food samples were inspected indexes of microorganisms, physicochemical have met the criteria of Ministry of Health. Results: The proportion of food processing establishments and cafeterias which have not met the regulations on food safety and hygiene was decreasing from 40,93% to 27,45%. Also in 2002-2006, 36,71% of kitchen utensils and the cooks\ufffd?hands failed to meet the regulations. Regarding to microorganisms, the indices of ice-cream, bean sweet porridge and soft drinks had improved remarkably. The index of ice had been decreased from 33,02% to 22,56%. 45,25% of bowls and plates didn\u2019t meet chemical and physical criteria. 68,4% of food colourings didn\u2019t meet criteria because inorganic and industrial colourings were used. Traditional foods still contain borax although the prevalence is decreasing from 65% to 35%. Ice cream and bean sweet porridge cooked with saccharine were 37,34%. Conclusion: Understanding of producers and consumers about food have still many limitations.
Food Safety/ methods ;

Consumer Product Safety ; Food ; Food Safety ; Risk Assessment ; Safety Management ; methods

Food safety in China has been significantly improved since the melamine crisis in 2008 and the promulgation of the first Food Safety Law in 2009. However, food safety is a long standing issue in China due to the backward productive structure of agriculture and food business. In order to further improve the food safety in China, it is critical to reach a consensus on the leading edge concept of food safety and the identification of priority areas based on the concept. The leading edge concept of food safety aims to prevent potential issues and deal with current issues based on the risk, i.e. risk-based approach, as opposed to the concept based on the hazard, i.e. hazard-based approach. Practice is to determine the key problems that need to be solved first according to the concept. This paper expounds the different food safety management strategies and measures caused by the two concepts, and lists several key food safety problems (importance and solutions) determined according to the concept of "risk-based". These examples include foodborne diseases caused by pathogenic microorganisms, antimicrobial resistance, food allergen control, risk assessment of multiple chemical hazards exposure and alternative methods in food toxicology.
China ; Food ; Food Safety/methods* ; Foodborne Diseases ; Humans ; Risk Assessment

Consumer Product Safety ; Drinking Water ; standards ; Equipment Safety ; Food Safety ; Public Health ; instrumentation ; methods ; Safety Management ; Water Supply

Nuts have received increased attention from the public in recent years as important sources of some essential elements, and information on the levels of elements in edible nuts is useful to consumers. Determination of the elemental distributions in nuts is not only necessary in evaluating the total dietary intake of the essential elements, but also useful in detecting heavy metal contamination in food. The aim of this study was to determine the mineral contents in edible nuts, and to assess the food safety of nuts in the Beijing market. Levels of Li, Cr, Mn, Co, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Cs, Ba, Pb, Th, and U in 11 types of edible nuts and seeds (macadamia nuts, lotus nuts, pistachios, sunflower seeds, pine nuts, almonds, walnuts, chestnuts, hazelnuts, cashews, and ginkgo nuts) as well as raisins were determined by inductively coupled plasma mass spectrometry (ICP-MS). The accuracy of the method was validated using standard reference materials GBW10014 (cabbage) and GBW10016 (tea). Our results provide useful information for evaluating the levels of trace elements in edible nuts in the Beijing market, will be helpful for improving food safety, and will aid in better protecting consumer interests.
China ; Food Analysis ; methods ; Food Safety ; Mass Spectrometry ; Nuts ; chemistry ; Trace Elements ; analysis

OBJECTIVEIn order to guarantee the safety of health foods, a safety evaluation system has been initially proposed.

METHODBased on both experienced and experimental safe data of health foods, different safety criteria could be divided.

RESULTA safety evaluation system with five criteria has been finally established, ingredients listed in the first three safe criteria were suitable for health foods.

CONCLUSIONThis system could be applied for the selection of relevant ingredients of health foods at R&D stage, and it would be improved after certain period of implementation.

Consumer Product Safety ; Evaluation Studies as Topic ; Food Analysis ; methods ; Food Contamination ; analysis ; Food, Organic ; adverse effects ; classification ; standards

OBJECTIVES: The objective of this review is to propose an appropriate course of action for improving the guidelines followed by food handlers for control of infection. For this purpose, previous epidemiological reports related to acute gastroenteritis in food service businesses mediated by food handlers were intensively analyzed. METHODS: Relevant studies were identified in international databases. We selected eligible papers reporting foodborne infectious disease outbreaks. Among primary literature collection, the abstract of each article was investigated to find cases that absolutely identified a causative factor to be food handlers’ inappropriate infection control and the taxon of causative microbial agents by epidemiological methodologies. Information about the sites (type of food business) where the outbreaks occurred was investigated. RESULTS: A wide variety of causative microbial agents has been investigated, using several epidemiological methods. These agents have shown diverse propagation pathways based on their own molecular pathogenesis, physiology, taxonomy, and etiology. CONCLUSION: Depending on etiology, transmission, propagation, and microbiological traits, we can predict the transmission characteristics of pathogens in food preparation areas. The infected food workers have a somewhat different ecological place in infection epidemiology as compared to the general population. However, the current Korean Food Safety Act cannot propose detailed guidelines. Therefore, different methodologies have to be made available to prevent further infections.
Classification ; Commerce* ; Communicable Diseases* ; Disease Outbreaks ; Epidemiologic Methods ; Epidemiology ; Food Safety ; Food Services* ; Gastroenteritis ; Infection Control* ; Korea* ; Physiology

The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety. It combines two parameters including consequence and likelihood of adverse effects based on risk matrix. Score definitions and classification for the consequence and the likelihood of adverse effects are proposed. The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors: 'low', 'medium', 'high'. Its use in an actual case is shown.
Consumer Product Safety ; Food ; classification ; Food Analysis ; methods ; statistics & numerical data ; Humans ; Likelihood Functions ; Risk Assessment ; Trans Fatty Acids ; adverse effects ; analysis

BACKGROUND: Food handlers can play a vital role into reducing foodborne diseases by adopting appropriate food handling and sanitation practices in working plants. This study aimed to assess the factors associated with food safety knowledge and practices among meat handlers who work at butcher shops in Bangladesh. METHODS: A cross-sectional study was conducted among 300 meat handlers from January to March, 2021. Data were collected through in-person interviews using a structured questionnaire. The questionnaire consisted of three parts; socio-demographic characteristics, assessments of food safety knowledge, and food safety practices. A multiple logistic regression model was used to identify the factors associated with food safety knowledge and practices. RESULTS: Only 20% [95% confidence interval, (CI) 15.7-24.7] and 16.3% (95% CI 12.3-20.7) of the respondents demonstrated good levels of food safety knowledge and practices, respectively. The factors associated with good levels of food safety knowledge were: having a higher secondary education [adjusted odds ratio (AOR) = 4.57, 95% CI 1.11-18.76], income above 25,000 BDT/month (AOR = 10.52, 95% CI 3.43-32.26), work experience of > 10 years (AOR = 9.31, 95% CI 1.92-45.09), ≥ 8 h per day of work (AOR = 6.14, 95% CI 2.69-13.10), employed on a daily basis (AOR = 4.05, 95% CI 1.16-14.14), and having food safety training (AOR = 8.98 95% CI 2.16-37.32). Good food safety knowledge (AOR = 5.68, 95% CI 2.33-13.87) and working ≥ 8 h per day (AOR = 8.44, 95% CI 3.11-22.91) were significantly associated with a good level of food safety practice. CONCLUSIONS Poor knowledge and practices regarding food safety were found among Bangladeshi meat handlers. Findings may help public health professionals and practitioners develop targeted strategies to improve food safety knowledge and practices among this population. Such strategies may include education and sensitization on good food safety practices.
Adolescent ; Adult ; Aged ; Bangladesh ; Female ; Food Handling/statistics & numerical data* ; Food Safety/methods* ; Health Knowledge, Attitudes, Practice ; Humans ; Meat ; Middle Aged ; Young Adult