Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

Kennedy, Jean; Jackson, Valerie; Blair, I.S.; McDowell, David A.; Cowan, Cathal; Bolton, Declan

doi:10.4315/0362-028x-68.7.1421

Cited by 238 publications

(177 citation statements)

References 24 publications

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“…Kitchen utensils and cutting boards also are key cross contamination routes [69]. In fact, research in the UK suggests that 14% of all foodborne illnesses may be due to inadequately cleaned cutting boards and knives [70]. Majority of the individual respondents in this study performed very poorly in important food safety and hygiene practices because they were not aware of the importance of safe food handling and their personal responsibility towards food safety.…”

Section: Food Safety Practices Of Food Handlersmentioning

confidence: 83%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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Section: Food Safety Practices Of Food Handlersmentioning

confidence: 83%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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“…These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness [14][15][16][17].…”

Section: Best Practice or Option Is In Italicmentioning

confidence: 99%

A Questionnaire-Based Survey on Food Safety Knowledge during Food-Handling and Food Preparation Practices among University Students

Zeeshan¹,

Shah²,

Durrani³

et al. 2017

J Clin Nutr Diet

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“…During the last decade, a large number of mathematical models for L. monocytogenes growth have been published (9,11,16,19,21,24,26,31,38), and some of them have been targeted to pasteurized milk (1,40,49). However, since the available data show that conditions that prevail during the chill chain vary significantly (8,17,23,27,28,34,44,45,48), the value of a deterministic application of these models as a tool in safety management of pasteurized milk would be limited.…”

mentioning

confidence: 99%

Probabilistic Model for Listeria monocytogenes Growth during Distribution, Retail Storage, and Domestic Storage of Pasteurized Milk

Koutsoumanis¹,

Pavlis²,

Nychas

et al. 2010

Appl Environ Microbiol

134

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A survey on the time-temperature conditions of pasteurized milk in Greece during transportation to retail, retail storage, and domestic storage and handling was performed. The data derived from the survey were described with appropriate probability distributions and introduced into a growth model of Listeria monocytogenes in pasteurized milk which was appropriately modified for taking into account strain variability. Based on the above components, a probabilistic model was applied to evaluate the growth of L. monocytogenes during the chill chain of pasteurized milk using a Monte Carlo simulation. The model predicted that, in 44.8% of the milk cartons released in the market, the pathogen will grow until the time of consumption. For these products the estimated mean total growth of L. monocytogenes during transportation, retail storage, and domestic storage was 0.93 log CFU, with 95th and 99th percentiles of 2.68 and 4.01 log CFU, respectively. Although based on EU regulation 2073/2005 pasteurized milk produced in Greece belongs to the category of products that do not allow the growth of L. monocytogenes due to a shelf life (defined by law) of 5 days, the above results show that this shelf life limit cannot prevent L. monocytogenes from growing under the current chill chain conditions. The predicted percentage of milk cartons-initially contaminated with 1 cell/1-liter carton-in which the pathogen exceeds the safety criterion of 100 cells/ml at the time of consumption was 0.14%. The probabilistic model was used for an importance analysis of the chill chain factors, using rank order correlation, while selected intervention and shelf life increase scenarios were evaluated. The results showed that simple interventions, such as excluding the door shelf from the domestic storage of pasteurized milk, can effectively reduce the growth of the pathogen. The door shelf was found to be the warmest position in domestic refrigerators, and it was most frequently used by the consumers for domestic storage of pasteurized milk. Furthermore, the model predicted that a combination of this intervention with a decrease of the mean temperature of domestic refrigerators by 2°C may allow an extension of pasteurized milk shelf life from 5 to 7 days without affecting the current consumer exposure to L. monocytogenes.

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Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

Cited by 238 publications

References 24 publications

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

A Questionnaire-Based Survey on Food Safety Knowledge during Food-Handling and Food Preparation Practices among University Students

Probabilistic Model for Listeria monocytogenes Growth during Distribution, Retail Storage, and Domestic Storage of Pasteurized Milk

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