Enhancing food safety culture to reduce rates of foodborne illness

Powell, Douglas; Jacob, Casey J.; Chapman, Benjamin

doi:10.1016/j.foodcont.2010.12.009

Cited by 223 publications

(179 citation statements)

References 18 publications

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“…These risky situations were largely compensated by the requirement of specific competences for employees and by low personnel turn-over and the absence of part-time workers, which decrease the chance of poor execution of tasks. However, food service operations commonly have a relatively high turn-over of personnel or temporary staff, which may complicate the development of a regular training program and cause problems with poor handling practices, or would require stronger management to ensure that staff adhere to food safety controls (Jones & Angulo, 2006;Jones, Parry, O'Brien, & Palmer et al, 2008;Worsfold, 2001) Besides, a higher staff turnover makes it more difficult to create a food safety culture, which is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner (Powell, Jacob, & Chapman, 2011). In the current food service operation, employees are also involved in the design and modifications of the food safety management (e.g.…”

Section: Discussionmentioning

confidence: 99%

“…This means that they only check if procedures are present, but no internal audits are performed to check the actual behavior of the food handlers and to assure that they work in compliance with procedures. However, researchers have suggested that the observation of food preparation practices and the assessment of food-handling practices of the employees through internal observations, external evaluations and inspections, contribute to a food safety culture which is one of the most effective measures to reduce rates of foodborne illness (Powell et al, 2011). Studies have shown that improper food handler practices (e.g.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, performing observations on the behavior of food handlers and changing incorrect behavior can improve the level of this indicator leading to a more advanced food safety management system but will also contribute to the developing of a food safety culture (Luning et al, 2009). Nowadays, education and training are the focus of many food-handling behavior interventions, however these programs are often inconsistent and their knowledge evaluation is a poor indicator of changes in practices (Powell et al, 2011). Other core assurance activities, such as validation of preventive measures, validation of intervention processes and validation of the monitoring system, which are now performed on a basic level will become more advanced if the validation is based on scientific evidence and if it is systematic and independently performed .…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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a b s t r a c tThe unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee food safety. Besides, Listeria monocytogenes is considered a risk for most food service operations producing and serving ready-to-eat foods. Therefore the food safety management system of a hospital food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials (n ¼ 19) and one final product (n ¼ 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their food safety management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current food safety management system and that major non-compliances and possibilities for improvement in the system can be defined.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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“…Pathogens such as salmonella, Escherichia coli O157:H7 (E. coli), Campylobacter jejuni, and Vibrio cholera are more likely to contaminate fresh produce through vehicles such as raw or improperly composted manure, irrigation water containing untreated sewage, or contaminated wash water [5]. Every year in the United States there are millions of people who have been affected by water and food borne illness caused by Campylobacter spp., Salmonella, and E. coli [6][7][8]. Although these pathogens usually cause mild to moderate self-limiting gastroenteritis, invasive diseases and complications may occur, resulting in more severe cases [8].…”

Section: Introductionmentioning

confidence: 99%

Electrochemical immunosensor for multiplexed detection of food-borne pathogens using nanocrystal bioconjugates and MWCNT screen-printed electrode

Subramanian

Rani²,

2012

Talanta

148

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a b s t r a c tBacterial food poisoning is an ever-present threat that can be prevented with proper care and handling of food products. A disposable electrochemical immunosensor for the simultaneous measurements of common food pathogenic bacteria namely Escherichia coli O157:H7 (E. coli), campylobacter and salmonella were developed. The immunosensor was fabricated by immobilizing the mixture of anti-E. coli, anticampylobacter and anti-salmonella antibodies with a ratio of 1:1:1 on the surface of the multiwall carbon nanotube-polyallylamine modified screen printed electrode (MWCNT-PAH/SPE). Bacteria suspension became attached to the immobilized antibodies when the immunosensor was incubated in liquid samples. The sandwich immunoassay was performed with three antibodies conjugated with specific nanocrystal (␣-E. coli-CdS, ␣-campylobacter-PbS and ␣-salmonella-CuS) which has releasable metal ions for electrochemical measurements. The square wave anodic stripping voltammetry (SWASV) was employed to measure released metal ions from bound antibody nanocrystal conjugates. The calibration curves for three selected bacteria were found in the range of 1 × 10 3 -5 × 10 5 cells mL −1 with the limit of detection (LOD) 400 cells mL −1 for salmonella, 400 cells mL −1 for campylobacter and 800 cells mL −1 for E. coli. The precision and sensitivity of this method show the feasibility of multiplexed determination of bacteria in milk samples.

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“…The concerns about food safety have being continued because of the outbreaks of new food-borne disease caused by pathogenic microorganism. Although chemical or artificial preservatives are already used to inhibit or inactivate growth of various kinds of pathogenic microorganisms, some of them have been caused to unwanted effects such as allergic diseases (Fleming-Jones and Smith, 2003;Powella et al, 2011;Liang et al, 2012). The natural substances as alternatives may be employed (Kim et al, 2013).…”

mentioning

confidence: 99%

Antimicrobial Effect of Emodin Isolated from Cassia tora Linn. Seeds against Food-Borne Bacteria

Lee¹,

Lee²,

Song³

et al. 2013

Journal of Applied Biological Chemistry

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The antimicrobial activities of emodin and its derivatives (anthraquinone, alizarin, and alizarin-3-methyliminodiacetic acid) were evaluated using a paper disc diffusion method against foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus intermedius, Salmonella typhimurium and Shigella sonnei). Emodin isolated from C. tora seeds has an antimicrobial activity against Bacillus cereus, followed by alizarin-3-methyliminodiacetic acid (13.0±2.5 mm) and alizarin (11.5±1.2 mm). Furthermore, emodin showed the antimicrobial activity against S. sonnei and S. typhimurium. In conclusion, C. tora seed and its active component derivatives are useful for the development of natural products on food supplemental agents and pharmaceuticals.

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Enhancing food safety culture to reduce rates of foodborne illness

Cited by 223 publications

References 18 publications

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Electrochemical immunosensor for multiplexed detection of food-borne pathogens using nanocrystal bioconjugates and MWCNT screen-printed electrode

Antimicrobial Effect of Emodin Isolated from Cassia tora Linn. Seeds against Food-Borne Bacteria

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