Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil

Soares, Lilian Santos; Almeida, Rogéria Comastri de Castro; Cerqueira, Ellayne Souza; Carvalho, Joelza Silva; Nunes, Itaciara Larroza

doi:10.1016/j.foodcont.2012.03.016

Cited by 130 publications

(141 citation statements)

References 29 publications

Supporting

Mentioning

109

Contrasting

Unclassified

Order By: Relevance

“…Staphylococcus sp. can be found in the microbiota of the handlers and in the absence of good hygiene practices may be transferred to food (SOARES et al, 2012). SCP counts as high as 5.5x10 4 CFU g -1 were observed, which are similar to the levels demonstrated by van KOOIJ & De BOER (1985) in Nigeria and by MALLET et al (2007) in the city of Lavras, Brazil.…”

Section: Counting and Identification Of Staphylococcus Coagulase Posisupporting

confidence: 84%

Microbial contamination in industrial tofu

Ribeiro

Costa

2017

Cienc. Rural

View full text Add to dashboard Cite

This study aimed to evaluate the microbiological quality of tofu sold in supermarkets in Porto Alegre/Brazil. Bacteria counts were performed for Bacillus cereus , mesophilic, coliforms and Staphylococcus coagulase positive and negative. The presence of Listeria sp. was also evaluated. Two different brands of tofu (A and B) were collected, one lot per month, for six months. Five samples from each lot were analyzed. All lots presented mesophilic aerobic counts above 4.3x105CFU g-1. Four of the six lots from brand A and all lots from brand B showed E. coli and/or Staphylococcus coagulase positive counts above the Brazilian law accepted limits. The Staphylococcus coagulase negative counts were higher than those of coagulase positive in all lots. In all lots where Staphylococcus coagulase positive counts were above the legal limit, there were counts of coagulase negative above 104CFU g-1. B. cereus and Listeria sp. were not found in either brand. The majority of lots of brand A and all lots of brand B were unsuitable for human consumption. Our results showed that there are problems in tofu manufacturing in both industries analyzed. There is a need of improvement on its microbial quality to avoid problems of food-borne illness, and finally the need of a better control by the Brazilian inspection services.

show abstract

Section: Counting and Identification Of Staphylococcus Coagulase Posisupporting

confidence: 84%

Microbial contamination in industrial tofu

Ribeiro

Costa

2017

Cienc. Rural

View full text Add to dashboard Cite

show abstract

“…Similarly, all the respondents (100%) did not know that diarrhoea and typhoid fever can be transmitted by food. These results support recently published work where majority of the respondents did not know if salmonella, hepatitis A and B viruses and staphylococcus caused foodborne diseases [10,49]. Over ninety per cent (90%) of the respondents did not know that taking leave from work in periods of infectious skin disease was necessary.…”

Section: Food Safety Knowledge Of Food Handlerssupporting

confidence: 88%

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

Ali¹,

Immanuel²

2017

J Food Process Technol

View full text Add to dashboard Cite

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.

show abstract

“…The third group of studies explored the role of food safety knowledge in improving food handlers' practices. Examples of these studies are: Walker et al (2003), Bas et al (2006), Pragle et al (2007), Howells et al (2008), Sanlier and Konaklioglu (2012), Soares et al (2012), Sharif et al (2013), Kubde et al (2016) and Akabanda et al (2017); the majority in this group employed the Knowledge Attitudes Practice (KAP) model. It suggests that increasing of individuals' knowledge, will change their attitudes toward certain behaviour and so ultimately generates a behavioural alteration (Rennie, 1995).…”

Section: Introductionmentioning

confidence: 99%

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

View full text Add to dashboard Cite

It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

show abstract

Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil

Cited by 130 publications

References 29 publications

Microbial contamination in industrial tofu

Microbial contamination in industrial tofu

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

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Contact Info

Product

Resources

About