Objective: Essential oils with antimicrobial and antioxidant activities have gained importance. This study was conducted to investigate the genotoxic potential of the essential oil of Origanum compactum.Methods: Micronucleus test and proliferation index (PI) were used to evaluate the genotoxic effect of the essential oil of O. compactum on human lymphocytes.
Results:The results demonstrated that the PI values were influenced by the tested essential oil. An increase in concentration of essential oil also caused the appearance of micronuclei.
Conclusion:The results of the present work suggest that O. compactum essential oil exhibited genotoxic activity at higher concentration. Further studies are necessary to confirm these findings.
Food safety plays a key role in the prevention of foodborne illnesses including those of allergenic origin. Mastery of the correct way of handling food should be necessary especially in hospitals where meals are prepared for patients with low immunity. In addition, doctors and dieticians are always in contact with patients with foodborne illness. The objective of this study was to assess food safety knowledge and practices among healthcare professionals and among food handlers working in the kitchen of the Moroccan hospital. This was a cross-sectional study in which 72 doctors, dieticians, hygiene managers and food workers completed a questionnaire allowing the evaluation of their knowledge on HACCP, food poisoning, cross contamination food storage and practice. Among the 72 staff surveyed, 55.6% of them declared that they received food safety training and 73.6% of them understood the correct definition of HACCP. The overall food safety knowledge mean score was 0.54±0.15 corresponding to 54% of the questions were answered correctly. The food safety knowledge with the highest mean score were “cross contamination knowledge” and “food storage knowledge” with 0.58±0.20 (58%) and 0.55±0.20 (55%) respectively. Furthermore, the means of food safety knowledge among dieticians and hygiene managers was high than employed in the hospital kitchen. This means among doctors was the weakest. The significant association was noticed especially in food storage knowledge subsections. It regarding gender, age groups, occupation and education level (p<0.05). The majority of food practices of employees in the hospital kitchen were good exceeding 93% and researching 100% in some practices. While, the half of food practices were bad among healthcare professionals. These results show the need to put in place preventive and corrective actions in order to improve the levels of knowledge and food safety practices among people who work in hospitals, especially doctors.
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