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

OBJECTIVE: This work presents an updated and broad documentation of current practices of blenderized whole food tube feed (BTF) handlers (n=40) in some tertiary (n=8) and specialty (n=2) hospitals in the National Capital Region, Philippines.

STUDY DESIGN: Descriptive study

METHODS: Survey questionnaire and checklists which reflect processes and practices on BTF production were developed and pre-tested. These tools were then administered to 40 respondents from 8 tertiary and 2 specialty hospitals in the National Capital Region, Philippines. Observations were also recorded concerning BTF handling and administration as well as the sanitation of the preparation facility. The study further conducted additional interviews, and on-the-job observations with the same group of respondents in each of the test hospitals to validate survey responses and actual demonstration made in the documentation phase.

RESULTS: Not all of the participating BTF handlers were observed to follow even simple personal and workplace hygienic practices. Moreover, not all BTF handlers had previous exposures to food safety systems training, and all test hospitals have yet to establish hazard analysis critical control point (HACCP) plans for BTF. The absence of accredited raw ingredient suppliers for the majority of the BTF facilities, failure to always wash raw materials prior to preparation, and the use of soft-boiled whole eggs were identified as sources of potential microbiological hazards. Total plate count was established to be as high as log10 7.19 CFU.ml-1. Ninety-three percent of the BTFs had plate counts exceeding the acceptable standard limit.

CONCLUSION: The microbiological quality of the BTFs analyzed was attributed to the observed poor hygienic practices, as well as the inherent microflora of BTF ingredients. Familiarity with good manufacturing practices (GMPs), good hygienic practices (GHPs), and HACCP is recommended to improve the microbiological quality of BTFs. The results of this work may be used as basis for advancing efforts to further improve BTF safety, especially that the country had just recently ratified the Philippine Food Safety Act of 2013.

Human ; Male ; Female ; Aged ; Middle Aged ; Adult ; Young Adult ; Adolescent ; Enteral Nutrition ; Feeding Methods ; Food Handling ; Hospitals ;

Breast Feeding ; Congresses as Topic ; Europe ; Food Handling ; methods ; Humans ; International Cooperation ; Milk Banks ; organization & administration ; Milk, Human ; Pediatrics

Untargeted metabolomics analysis of rhubarb and stewed rhubarb samples shows that the determined samples clearly clustered in to two groups, indicating that the processing procedures caused changes in the composition and/or content of components in rhubarb. Ten components were identified by UHPLC-Q-TOF-MS/MS and references, which intensity declined in rhubarb after processing. Targeted metabolomics analysis of rhubarb and stewed rhubarb samples indicated that aloe-emodin, rhein, emodin and physcion were detected with lower intensity in stewed rhubarb samples than in rhubarb samples. Metabolomics analysis of rhubarb and stewed rhubarb indicated the various components of rhubarb changed after processing.
Anthraquinones ; analysis ; Chromatography, High Pressure Liquid ; Emodin ; analogs & derivatives ; analysis ; Food Handling ; methods ; Food Preservation ; methods ; Metabolomics ; methods ; Multivariate Analysis ; Principal Component Analysis ; Rheum ; chemistry ; metabolism ; Tandem Mass Spectrometry

INTRODUCTIONNorovirus gastrointestinal disease (GID) outbreaks occur frequently in closed settings, with high attack rates. On October 16, 2008, a norovirus GID outbreak occurred at a Singapore military camp. This study describes the epidemiological investigations conducted to determine the cause of outbreak and the efficacy of the public health measures implemented.

METHODSEpidemiologic investigations included a case-control study of exposure to different food items and an environmental exposure survey. Stool samplings of patients and food handlers for common pathogens, and microbiologic testing of food and water samples were performed. Inspection of dining facilities and health screening of all food-handlers were also conducted.

RESULTSA total of 156 GID cases were reported on October 15-31, 2008. 24 (15.4%) personnel were positive for norovirus. The predominant symptoms were diarrhoea (76.3%) and abdominal pain (69.2%). There was no clinical correlation between any food item and the affected personnel. Testing of food and water samples, dining facility inspections and health screening of food handlers showed satisfactory results. The environmental exposure survey indicated possible transmission due to environmental contamination by vomitus in common areas. Comprehensive environmental decontamination was performed with hypochlorite solution, and personal hygiene measures were enforced. The outbreak lasted 17 days, with a decline in cases post intervention.

CONCLUSIONTimely notification and prompt response can curtail disease transmission. Swift implementation of public health measures, such as emphasis on personal hygiene, isolation of affected cases and comprehensive disinfection of the environment, effectively stopped norovirus transmission and may be adapted for future GID outbreaks.

Acute Disease ; Adolescent ; Caliciviridae Infections ; diagnosis ; epidemiology ; Case-Control Studies ; Communicable Disease Control ; methods ; Diarrhea ; virology ; Disease Outbreaks ; statistics & numerical data ; Feces ; virology ; Food Handling ; Gastroenteritis ; epidemiology ; virology ; Humans ; Male ; Military Facilities ; Norovirus ; isolation & purification ; Singapore ; epidemiology ; Water Microbiology ; Young Adult

OBJECTIVETo study main risk factors that cause foodborne diseases in food catering business.

METHODSData from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens.

RESULTSThe average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence.

CONCLUSIONThe primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.

Disease Outbreaks ; prevention & control ; Food Handling ; methods ; Food Microbiology ; Food Services ; organization & administration ; Foodborne Diseases ; epidemiology ; prevention & control ; Models, Theoretical ; Risk Assessment ; Risk Factors ; Software

The best enrichment broth and DNA extraction scheme was determined for rapid and sensitive detection of Salmonella Enteritidis in steamed pork using real-time PCR. The inhibitory effect of commonly used Salmonella enrichment broths, Rappaport-Vassiliadis (RV) and Muller-Kauffmann tetrathionate with novobiocin (MKTTn), on real-time PCR was confirmed. The inhibition of PCR was statistically significant (p < 0.05) in RV and MKTTn, as compared with buffered peptone water (BPW) or phosphate-buffered saline. The inhibitory effect of the selective enrichment media was successfully removed by using a modified DNA extraction, PrepMan Ultra Reagent with an additional washing step or the DNeasy Tissue Kit. In three experiments, when applied to detection of Salmonella Enteritidis in steamed pork, the real-time PCR coupled with single 24 h enrichment with BPW performed better than double 48 h enrichment with BPW plus RV or MKTTn. The simple real-time PCR assay using BPW proved to be a rapid and sensitive test for detection of low concentrations of Salmonella Enteritidis in steamed pork samples as compared with the conventional culture method.
Animals ; Culture Media ; DNA, Bacterial/chemistry/genetics ; *Food Microbiology ; Humans ; Meat/*microbiology ; Polymerase Chain Reaction/methods ; Salmonella Infections/*prevention & control ; Salmonella enteritidis/genetics/*isolation & purification ; Specimen Handling/methods ; Swine

OBJECTIVETo establish a chemical fingerprint method for reorganizing and validating angelica different processed products.

METHODA high-performance liquid chromatographic method was developed to establish the fingerprint. Principal component analysis, hierarchical cluster analysis and discriminate analysis were applied to study HPLC finger printing and chemical pattern reorganization.

RESULTThere were difference of characteristic peaks and its relative peak area of HPLC fingerprints between different processed products. Fish's discriminate functions were generated by using six selected predictor variables, the tested samples of different processed products were classified with 100% accuracy, and discriminate analysis plots for the five groups were well-resolved.

CONCLUSIONThe developed HPLC finger print, combined with chemometrics, can accurately identify and validate angelica different processed products, the research provide theoretical basis for the processing mechanism and quality assess of angelica different processed products.

Angelica ; chemistry ; classification ; China ; Chromatography, High Pressure Liquid ; methods ; Drugs, Chinese Herbal ; analysis ; standards ; Food Handling ; Plant Roots ; chemistry ; Quality Control

OBJECTIVETo establish the HPLC fingerprint of the pieces of honey-fried Radix Glycyrrhizae.

METHODUsing the reverse-performance liquid chromatography, method was performed on a Hyperclone ODS C18 column (4.6 mm x 250 mm, 5 microm) and acetonitrile-0.1% phosphoric acid was selected as mobile phase gradient elution were adopted.

RESULTEstablished HPLC fingerprint of Radix et Rhizoma glycyrrhizae pieces were established, and the results of methodological study met the technical requirements for fingerprinting.

CONCLUSIONThe HPLC method is stable, accurate, and reliable to provide a scientific basis of quality control standard for the honey-fried Radix et Rhizoma glycyrrhizae.

Chromatography, High Pressure Liquid ; methods ; Food Handling ; standards ; Glycyrrhiza ; chemistry ; classification ; Honey ; analysis ; Plant Extracts ; analysis ; Quality Control

OBJECTIVETo research on the variation regularity of the five main flavonoids contents in Epimedium and processed Epimedium.

METHODThe contents of Epimedin A, Epimedin B, Epimedin C, Icariin and Baohuoside I in Epimedium and processed Epimedium were determined, respectively.

RESULTThere were varieties in the contents of Epimedin A, Epimedin B, Epimedin C, Icariin and Baohuoside in Epimedium and processed Epimedium. There were different variety tendencies in different species and different batches.

CONCLUSIONThe variety tendencies of the contents of five main flavonoids depend on the processing technology and the flavonoids proportion in Epimedium and processed Epimedium.

Drugs, Chinese Herbal ; analysis ; Epimedium ; chemistry ; Flavonoids ; analysis ; Food Handling ; methods