Actions to reverse the upward curve of foodborne illness

Käferstein, F. K.

doi:10.1016/s0956-7135(02)00017-8

Cited by 48 publications

(39 citation statements)

References 3 publications

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“…On the other hand, the items with most non-conformities for both types of companies were "structure & design" followed by "hygiene & cleaning". These results coincide with several studies that conclude that the weak points in food establishments are: contaminated supplies, dirty food contact surfaces, poor personnel hygiene practices, inappropriate storage temperatures, and insufficient cooking (Käferstein, 2003;Fuster-Valls et al, 2008;Jones et al, 2008).…”

supporting

confidence: 90%

Implementation and effectiveness of the HACCP and pre-requisites in food establishments

Doménech¹,

Amorós²,

Pérez-Gonzalvo³

et al. 2011

Food Control

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The aim of this paper was to identify the most important weaknesses in the implementation and effectiveness of the prerequisites and HACCP found in food establishments. To cover these objectives, official control audits of the manuals and their implementation in 1350 small and 66 medium size organizations: restaurants, hotels and cafeterias in one area of the Valencian region (Spain) were carried out from 2007 to 2010. The microbiological quality of 1054 ready-to-consume dishes was also evaluated as an indicator of the effectiveness of the control at Critical Control Points. The results showed that the main deficiencies in the implementation of the prerequisites and HACCP were found in conditions and structural design followed by hygiene & cleaning. Moreover, the analysis of L. monocytogenes in dishes at the time of consumption shows that 99.6% were of good microbiological quality. This indicates that in relation to this hazard, the implementation of safety management systems in the majority of the food establishments was effective. These results demonstrate the crucial role played by official control to ensure the welfare of consumers and how it facilitates continuous improvement in the safety management of these businesses.

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supporting

confidence: 90%

Implementation and effectiveness of the HACCP and pre-requisites in food establishments

Doménech¹,

Amorós²,

Pérez-Gonzalvo³

et al. 2011

Food Control

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“…These AUC are very low, suggesting that none of these indicators have any substantial predictive power. E. coli numbers were the most useful classifiers of Salmonella presence in Canadian surface waters [37]. When Salmonella was detected (per liter) in the water sample the E. coli median value was 365 cfu/100 ml, whereas in case of samples with no Salmonella detection, the E. coli median value was 54 cfu/100 ml.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

Uyttendaele

Moneim²,

Ceuppens³

et al. 2014

J Food Process Technol

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Food borne outbreaks with fresh produce are increasingly being reported in developed countries. Food borne illness is an important threat for human health also in developing countries, but data on food safety, in particular related to microbial food safety in fruits and vegetables, the developing world are scarce. In the present study, the sanitary quality and safety of Egyptian lettuce and strawberries, obtained from either primary production or domestic retail market, was assessed by enumeration of faecal indicators organism Escherichia coli and coliforms and the detection of Salmonella spp. Twelve farms in three different regions of Egypt were visited and apart from strawberries (18) and lettuce (18) also samples of soil (12) and irrigation water (12) were obtained. Furthermore, three different types of domestic retail outlets, i.e. open markets, shops and hypermarkets were sampled for strawberries (30) and lettuce (30). Salmonella prevalence in Egyptian domestic fresh produce was very high, namely 42% (20/48) in lettuce and 29% (14/48) in strawberries. The presence of Salmonella was associated with elevated levels of E. coli and coliforms. Observations from this restricted data set suggest that the microbiological quality and safety of lettuce and strawberries in the primary production of Egypt is subjected to considerable regional differences, presumably related to differences in irrigation water quality. Moreover, the microbiological quality and safety of retail lettuce and strawberries increased in accordance with the scale and organization level of the retail outlet.

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“…The association between each assumed risk factor and intoxication was estimated using relative risk (RR) and 95% confidence interval. As well as the p-value values using Fisher's exact test [7].…”

Section: Analytical Epidemiologymentioning

confidence: 99%