Knowledge of food safety and hygiene and personal hygiene practices among meat handlers operating in western Romania

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

“…Our results corroborated the findings from the study conducted in Ethiopia, where trained butcher workers were reported in 38.5% of 26 retail outlets in Mekele city (Haileselassie et al, 2013 (Jianu & Goleţ, 2014). Nevertheless, a relatively higher training rate of personnel was recorded in Serbian meat retail establishments, where 52.8% of 116 meat workers, were reported to be trained in meat handling and safety (Smigic et al, 2016).…”

“…This could be explained by the limited knowledge of meat handlers in meat hygiene practices. The proportion of hairnet usage (66.0%) recorded in the present study, appears to be low compared to that observed in Romanian establishments, where 89.3% of 168 meat handlers, reported to regularly wear a hairnet, during the meat production and retail activities (Jianu & Goleţ, 2014). Nevertheless, our findings are comparable to the results from the studies conducted in Ethiopia (Haileselassie et al, 2013) and Uganda (Muyanja et al, 2011),where hairnets were reported to be regularly worn by 49.3 and 50.2% of meat handlers respectively.…”

“…Indeed, the sanitisation of retail premises and butcher equipment was found to be rarely practiced and a relatively high proportion of retail establishments (62.0%), reported to be using wooden cutting boards (in most instances pieces of tree trunks) that are not easy to sanitise (Carrasco et al, 2012). The lack of knowledge in basic meat hygiene practices within meat retailers, has been reported in other countries, such as the Democratic Republic of Congo (Kabwang, 2013), Ethiopia (Haileselassie et al, 2013), Kenya (Kago et al, 2015), Pakistan (Hassan Ali et al, Farooqui et al, 2010),and Romania (Jianu & Goleţ, 2014), and was found to be associated with an increased risk of microbial contamination in the retailed meat.…”

Evaluation of the effect of person-in-charge (PIC) program on knowledge and practice change of food handlers in Dubai

“…However, there was no significant difference between group 2 and group 3 (p < 0.05). The finding of the study showed that observed scores in knowledge on food safety among PIC interviewed were higher than what has been reported by Jianu & Golet¸(2014). In a quantitative evaluation of knowledge and practice of meat handlers in Romania these researchers found that the average score of respondents was 10.34 (in a scale ranged from 0 to 16) representing (64.6%) when their knowledge on food poisoning, cross contamination, temperature and time control and personal hygiene was tested.…”

“…In Brazil, Health Ministry resolution no 216 (Brazil e Health Ministry, 2004) established technical legislation that requires all food handlers to be trained periodically in food handling (Da Cunha et al, 2014). In Romania too, training food handlers in food hygiene is binding and a certificate valid for two years after which training must be conducted again is required as an evidence to support acquisition of basic hygiene knowledge (Jianu & Golet¸, 2014).…”