Food safety practices and knowledge among Turkish dairy businesses in different capacities

Karaman, Ayşe

doi:10.1016/j.foodcont.2012.01.012

Cited by 22 publications

(13 citation statements)

References 28 publications

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“…Whilst several citations assessed the level of knowledge of food handlers on food safety and its influence on beliefs and practices (Abdul-Mutalib et al, 2012;Abdullah Sani & Siow, 2014;Baş, Şafak Ersun, & Kıvanç, 2006;Jevšnik, Hlebec, & Raspor, 2008;Karaman, 2012;Osaili et al, 2013), It was shown that perceived behavioural control (PBC) was the most significant predictor of safe food handling intention suggesting that safe food handling practices are not wholly within food handlers' own control (Mullan & Wong, 2009).…”

Section: Introductionmentioning

confidence: 99%

Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon

2015

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What follows is a PDF file of a peer-reviewed unedited (author's) manuscript which has been accepted for publication. The manuscript was further subject to copyediting, typesetting, and review of the resulting proof before it was published in its final form. Please note that during the production process errors may have been be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Introductionmentioning

confidence: 99%

Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon

2015

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“…Study by Jianu and Goleț reported that most of their interviewed in Romania (87.5%) indicated pests, poor personal hygiene and improperly sanitized utensils as potential sources of cross contamination. Karaman (2012) reported that the cleaning of protective uniforms and arms of food service staff can be a factor in the spread of foodborne diseases because of poor personal hygiene cross contaminating the product. Knowledge of raw materials and food contact surfaces as possible routes of food contamination is important to prevent cross-contamination or recontamination of food during handling, preparation and storage (Kunadu et al, 2016).…”

mentioning

confidence: 99%

Food Safety Knowledge, Attitudes and Practices of Dairy Products Handlers in Dairies of Ouagadougou, Burkina Faso.

Dah¹

2019

IJAR

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This cross sectional study was conducted to determine the level of knowledge, attitude and practices of dairy products handlers in twentyseven dairies in Ouagadougou, regarding food safety. Data were collected from 80 handler's trough questionnaire from April 2018 to June 2018. Responses on food safety knowledge (i.e. foodborne diseases, symptoms and pathogens, personal hygiene, good handling practices, time and temperature, cross contamination), attitude and practices were scored to determine the level of handlers. Compiled data were analyzed by using the Statistical Packages for Social Science (SPSS) 16.0. The results showed that there was significantly positive correlation among the three levels and globally, respondents possess insufficient food safety knowledge scores (55.28 ± 10.28) and practices (27.03 ± 5.7). Attitudes were positive with score of 24.48 ± 4.15. Majority of respondents were female (68.8%), under 35 years (67.6%), without formal education or have only primary level. Dairy products handlers were aware of the importance of personal hygiene and good handling practices with regards to the prevention of foodborne diseases. However, some other aspects were of concern. Handlers did not know most of pathogens responsible of foodborne diseases, symptoms, time and temperature control and cross contamination. They also had insufficient practices included lack of health check, using uniform and cape, soap and sanitizer during washing hands. The study's findings highlighted issues with regards to the extent of knowledge acquisition by dairy products handlers. Therefore, trainings must be adequate, i.e. on-site, in local language and based on risk management.

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“…). Indeed, dairy processing plants showed very poor hygiene practices and HACCP compliance as well as limited food safety training for permanent workers and did not extend such training to management, technical staff or temporary workers (Karaman )…”

Section: Resultsmentioning

confidence: 99%

“…In this sense, the principles of food safety systems based on Hazard Analysis and Critical Point Control (HACCP) are needed and recommended in order to prevent contamination of the raw milk (Cusato et al 2013(Cusato et al , 2014, because these bacteria produce not only spores that remain in the product after UHT processing, but also enzymes associated with technological problems such as off-flavours, sweet clotting and bitter flavour von Neubeck et al 2015). Indeed, dairy processing plants showed very poor hygiene practices and HACCP compliance as well as limited food safety training for permanent workers and did not extend such training to management, technical staff or temporary workers (Karaman 2012) Further studies should also evaluate the behaviour of these spore-forming bacteria during storage of the milk, with the aim of developing predictive models to better understand the problems and more effectively formulate decisions (Lobacz and Kowalik 2015).…”

Section: Spoilage Potentialmentioning

confidence: 99%

Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore‐forming bacteria

Pinto

Souza

Meloni

et al. 2017

Int J of Dairy Tech

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Counts of aerobic mesophilic micro-organisms and aerobic mesophilic spore-forming bacteria were determined in 91 ultra-high-temperature (UHT) commercial Brazilian samples. Forty-six sporeforming bacteria were identified and characterised in terms of their spoilage potential. Among the 20 brands evaluated, 45% had counts of aerobic mesophilic micro-organisms higher than 1.0 9 102 cfu/mL. The sporulated bacteria were identified as Bacillus subtilis/amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus and Bacillus megaterium, and 31% and 33% showed proteolytic and lipolytic activity, respectively. Our findings indicate that there is a potential risk of UHT milk samples becoming spoiled during their commercial shelf life.

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Food safety practices and knowledge among Turkish dairy businesses in different capacities

Cited by 22 publications

References 28 publications

Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon

Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon

Food Safety Knowledge, Attitudes and Practices of Dairy Products Handlers in Dairies of Ouagadougou, Burkina Faso.

Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore‐forming bacteria

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