Hand Washing Compliance among Retail Food Establishment Workers in Minnesota

Allwood, Paul B.; Jenkins, Timothy; Paulus, Colleen; Johnson, Lars U.; Hedberg, Craig W.

doi:10.4315/0362-028x-67.12.2825

Cited by 75 publications

(38 citation statements)

References 14 publications

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“…Studies have shown that the basic control of fecal-oral route of spreading potentially pathogenic microorganisms through food by food handlers may be achieved thorough hand-washing, particularly at critical points in the food dispensing process (3)(4)(5). Moreover, optimal hand hygiene behavior is considered to be the cornerstone of healthcare associated infection (HCAI) prevention (6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

Hand washing practices and the occurrence of enteropathogenic bacteria among residents of a Nigerian University

Ayoade¹,

Ardern²

2017

Af J Clin Exp Micro

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Hand washing is known to be an important preventive strategy and a major step in infection control. However, compliance is low in most communities. The present work investigated the relationship between the levels of compliance to hand washing and related this to the occurrence of infectious bacteria in the test population. A questionnaire which contained information on bio-demographic characteristics and hand hygiene practices was applied to 100 individuals in the study population. Microbiological samples were obtained, Total Colony Counts was done and the isolates were identified using standard bacteriological methods. The results showed that 46% of the respondents wash their hands before eating food; 40% of the test population washes their hands after using the toilet; while none of the respondents wash their hands after handling money. The highest bacterial load was found in the 0-15 years age group. The most highly occurring isolate was Salmonella enterica (23.7%). These results confirm the low level of compliance to hand hygiene in the test population and underscores the need to effectively break the fecal-oral transmission route via hands through effective interventions such as hand washing with soap and water.Key Words: enteropathogenic bacteria, hand washing, compliance LES PRATIQUES DE LAVAGE DES MAINS ET L'APPARITION DE BACTERIES ENTEROPATHOGENES PARMI LESRESIDENTS D'UNE UNIVERSITE NIGERIANE.

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Section: Introductionmentioning

confidence: 99%

Hand washing practices and the occurrence of enteropathogenic bacteria among residents of a Nigerian University

Ayoade¹,

Ardern²

2017

Af J Clin Exp Micro

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“…Research on the prevalence of hand washing and glove use in food service establishments indicates that these hand hygiene practices do not occur as often as they should, because food workers have reported that they sometimes or often do not wash their hands and/or wear gloves when they should [66]. According to Allwood et al [67] it is generally accepted that the hands of food handlers are an important vehicle of food cross-contamination. All the respondents revealed that they were not aware of the dangers of cross contamination during food preparation 100% (n=25).…”

Section: Food Safety Practices Of Food Handlersmentioning

confidence: 99%

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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“…The importance of providing theoretical and practical training at all levels of the food chain, including food handlers and consumers has been highlighted by several authors (Abdelrahim et al, 2012;FAO, 2007;Barro et al, 2007). The hands of food handlers are an important means of cross-contamination (Allwood et al, 2004). Poor personal hygiene of food vendors frequently contributes to outbreaks of foodborne diseases caused by microorganisms such as Staphylococcus aureus and Gram-negative bacilli such as Salmonella sp (Hundy & Cameron 2002).…”

Section: Hygiene Practices In the Manufacturing Process Of Skewered Meatmentioning

confidence: 99%

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Tidjani¹,

Doutoum²,

Otchom³

et al. 2013

JFR

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Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of "5M" of Ishikawa. The "HACCP decision tree" model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are Aspergillus niger, Aspergillus flavus, Penicillium sp and Geotrichum sp. Salmonella, S. aureus and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.

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Hand Washing Compliance among Retail Food Establishment Workers in Minnesota

Cited by 75 publications

References 14 publications

Hand washing practices and the occurrence of enteropathogenic bacteria among residents of a Nigerian University

Hand washing practices and the occurrence of enteropathogenic bacteria among residents of a Nigerian University

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

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

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