Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

Rodrigues, Aline de Oliveira; Gandra, Eliézer Ávila; Conceição, Rita de Cássia dos Santos da; Silveira, Denise Silva da; Timm, Cláudio Dias

doi:10.1590/fst.17417

Cited by 5 publications

(5 citation statements)

References 10 publications

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“…Regular hygienic practices may be considered good habits by a society while the neglect of hygiene can be considered disgusting, disrespectful, or even threatening [14, 15]. Maintaining personal hygiene is necessary for many reasons such as personal, social, health, psychological or simply as a way of life.…”

Section: Introductionmentioning

confidence: 99%

Self-Assessment of Hygiene Practices towards Predictive and Preventive Medicine Intervention: A Case Study of University Students in Ghana

Odonkor

Kitcher²,

Okyere

et al. 2019

BioMed Research International

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Introduction. Personal hygiene is essential to the current paradigm shift towards predictive, preventive, and personalized medicine, which enables the prediction and prevention of infectious disease outbreaks. Objective. The aim of this paper was to evaluate the personal hygiene practices among university students aiming at providing a basis for preventive and predictive medical interventions and to make future efforts improve target interventions for young people. Methods. The study was conducted using a cross-sectional study. Validated instruments that related personal hygiene practices were used to obtain quantitative data from 412 tertiary students from seven universities in Accra, Ghana. The resulting data were analyzed with IBM-SPSS, version 23. Results. There were more female respondents (54.4%) in the study than male respondents (45.6%). Respondents between the age group of 19-24 years constituted majority (59.7%) of the respondents in the study. Respondents from urban areas exhibited good hygiene practice compared to those from urban residences. There was a significant association between residence and hygiene practice (χ2=17.8, P≤0.001). We also observed that those respondents within the upper class in society had a poor hygiene practice, compared to the Lower Class and Middle Class respondents. Lack of education (63.1%) was observed as the main barrier to personal hygiene among the respondents. Future of the society depends on the health of its youth. Conclusion. A significant number of students are not actively practicing good hygiene. There is a need for deployment of preventive medicine interventions targeted at young people. It calls for improvement in methods of hygiene education for young people in tertiary institutions and the inclusion of hygiene in school curricula.

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Section: Introductionmentioning

confidence: 99%

Self-Assessment of Hygiene Practices towards Predictive and Preventive Medicine Intervention: A Case Study of University Students in Ghana

Odonkor

Kitcher²,

Okyere

et al. 2019

BioMed Research International

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“…We have found 2 samples contaminated by S. aureus, which is one of the pathogens and is not allowed to appear in food. S. aureus is the species which is most often related to cases and outbreaks of food poisoning due to its ability to produce enterotoxins (Rodrigues, Gandra, Conceição, Silveira, & Timm, 2018). After S. aureus contaminating food, it can multiply at appropriate temperatures and produce staphylococcal enterotoxin (SE) and cause staphylococcal food poisoning (SFP) (Papadopoulos et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China

Wang

Chen

et al. 2020

Food Science & Nutrition

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Objective: Ready-to-eat (RTE) meat is a kind of popular instant food easily contaminated by microbes, which is one of the causes of foodborne diseases. This study analyzes the possible sources of RTE food bacterial contamination during processing and subsequent selling.Method: Samples of eight kinds of RTE meat were collected from four supermarkets in Nanjing, China. The knives, chopping boards, trays(containers of food), clamps, air, water, and hands of the sales staff were sampled, and the enumeration of aerobic plate count and total coliforms and pathogenic bacteria was performed. Results:The survey revealed that poor hygienic levels was the causes that RTE meat products were contaminated by bacteria at different levels. With regard to pathogen, the incidences of Salmonella spp. and Staphylococcus aureus were 4.2% and 2.1%, respectively. These results also revealed that the bacterial contamination of RTE food was caused by the air, as well as clamps, chopping boards, knives, trays, and hands of the operators. The total number of aerobic colonies were positively correlated with the amount of RTE food in one pot (r = .87728, p = .0217), and negatively correlated with the maximum temperature in the center of the meat (r = −.81633, p = .0475). Conclusion:The high number of bacteria in RTE foods indicates potential food safety risks and the need to improve the health of supermarket sales staff. The most important thing is to determine how to raise hygiene awareness of employees through food safety education. Meanwhile, a comprehensive set of regulations on hand cleaning and disinfection should be developed to facilitate public health and reduce foodborne illness caused by the consumption of RTE food. K E Y W O R D Sbacterial contamination, Chinese, pathogens, processing, RTE meat product, selling, supermarket

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“…1) pemilihan bahan; 2) penyimpanan bahan; 3) pengolahan makanan; 4) penyimpanan makanan yang sudah diolah; 4) pengangkutan; dan (5) penyajian (Rodrigues et al, 2018). Prinsip dasar tersebut penting untuk diketahui dan diterapkan.…”

Section: Hasil Dan Diskusiunclassified

Peningkatan Kreativitas Kelompok Perempuan Di Masa Pandemi Covid-19 Melalui Modernisasi Pengolahan Pangan Lokal Di Wilayah Perbatasan, Kalimantan Timur

Rohmah¹,

Rahmadi²,

Sagena³

2021

juara. j. wahana. abdimas. sejahtera.

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<p>The aim of this community service is to increase the community's women creativity PKK group in Talisayan District Berau, East Kalimantan driven in processing local food resources, fisheries and agriculture. However, so far the produce is only sold in fresh form in simple and traditional way so that during this pandemic period this activity has been hampered. Solutive efforts are being made to increase creativity and optimize abundant food products of fish and corn through modernization of technology and processing methods so that they can be marketed outside the region in order to increase community income. The community service method carried out is in the form of training and mentoring for PKK groups to be more creative, innovative, and skilled in processing food safely and attractively so that it has a high selling value. Safe, secure, and attractive food processing can increase product durability, maintain its nutritional content, safe for consumer health, and can boost marketing, even have the potential to export abroad. The resulting output is the application of technology and increasing the quality, quantity and added value of processed food products thanks to the creativity and skills of the community in processing local food of Talisayan. Another output is the establishment of centers for food processing quality driven by women in PKK groups. This is where the role of academics and partners in the local community is needed to work together as a concern and service for the sake of increasing income of the community.</p>

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Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

Cited by 5 publications

References 10 publications

Self-Assessment of Hygiene Practices towards Predictive and Preventive Medicine Intervention: A Case Study of University Students in Ghana

Self-Assessment of Hygiene Practices towards Predictive and Preventive Medicine Intervention: A Case Study of University Students in Ghana

Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China

Peningkatan Kreativitas Kelompok Perempuan Di Masa Pandemi Covid-19 Melalui Modernisasi Pengolahan Pangan Lokal Di Wilayah Perbatasan, Kalimantan Timur

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