Good Nutritional Practice from Producer to Consumer

Raspor, Peter; Jevšnik, Mojca

doi:10.1080/10408390701326219

Cited by 33 publications

(30 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Raspor and Jevšnik [1] stated that "safe food is a consumer's basic right". The nature of food and extent to which it is handled make the opportunity for contamination commonplace.…”

Section: Discussionmentioning

confidence: 99%

“…Low microbial diets is intended to reduce the ingestion of bacterial and fungal contaminants by exclusion of uncooked fruits, vegetables, cold cuts, undercooked eggs and meat, un-sterilized water, un-pasteurized milk produce and soft cheeses [1,6]. Some argue that insufficient research and high cost of LMDs is enough reason not to implement it, while others argue that despite lack of clinical evidence, it is prudent to be cautious and continue to provide immune-suppressed patients with LMDs [3,5].…”

Section: Introductionmentioning

confidence: 99%

“…Food safety is defined as an assurance that food will not cause harm to consumers when it is prepared and/or eaten according to its intended use [1]. Food-borne illness caused by micro-organisms is common in food service institutions [2].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients.

Hanekom¹,

Vermeulen²,

Oldewage‐Theron³

2010

African Journal of Food, Agriculture, Nutrition and Development

View full text Add to dashboard Cite

The objective was to investigate the food safety and hygienic status in a hospital food service unit (FSU) serving low microbial diets (LMDs) to immune-compromised patients, by means of an audit (questionnaire) and bacterial samples to validate the audit findings. The primary research was done in a FSU of a 350-bed hospital in Gauteng, South Africa. One audit was done in ten areas (for receiving, storage, preparation, serving/distribution, customer, premises and equipment hygiene, staff dress code, staff premises and rest areas, and quality assurance/records procedures) of the FSU using a pre-tested form based on Hazard Analysis Critical Control Points (HACCP) principles/standards. The audit form consisted of a set number of questions for each one of the ten areas, with a possible maximum score of two (2) for each question. A set of five (5) questions for the staff premises was set, with a possible maximum score of 10. If a score of only two (2) were then reached, a % was calculated to score the area, in this case 20%. In addition to the audit, four surface swabs (patient food serving tray, chef's gloved hands, chopping board for salads and sandwiches, microwave oven door handle) and four food samples (green beans and potatoes, chicken gravy, cold meat cuts, quiche) were randomly taken during the survey. The samples were tested to assess the microbiological safety of the foods prepared for Total aerobic plate count (TAPC), Escherichia coli, total Coliforms, Staphylococcus aureus and Salmonella spp. The results of the audit, surface and food samples were used to evaluate possible food and safety risks in the FSU according to internationally approved HACCP standards. All ten areas audited were below the set standard (> 80% value) with an average score of 41.1%. The service and distribution area had the highest score (69.4%), while the quality procedures and records division had the lowest score (5.6%). The microbiological tests showed relatively high microbial counts for a number of samples. The results of this study suggests, that even though so called safety procedures were in place, they were not followed, which could have severe health implications for the critically ill. The results of the study support the important role of food and safety protocols in FSUs to lower food safety risks when providing food that is safe for immune-compromised patient use.

show abstract

“…Raspor and Jevšnik [1] stated that "safe food is a consumer's basic right". The nature of food and extent to which it is handled make the opportunity for contamination commonplace.…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients.

Hanekom¹,

Vermeulen²,

Oldewage‐Theron³

2010

African Journal of Food, Agriculture, Nutrition and Development

View full text Add to dashboard Cite

show abstract

“…The frequency and types of food-borne infections are also changing. Studies have found an increase in viral infections compared to conventional bacterial infections (Raspor & Jevsnik, 2008).…”

Section: Food Safetymentioning

confidence: 99%

“…Carelessness, negligence, error or reckless activity in any part of the food chain can be fatal to consumers (Raspor & Jevsnik, 2008).…”

Section: Food Safetymentioning

confidence: 99%