Public health implications of microbial food safety and foodborne diseases in developing countries

Odeyemi, Olumide A.

doi:10.3402/fnr.v60.29819

Cited by 67 publications

(58 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In essence, knowledge of food safety is found to be crucial in conditioning and stimulating positive attitudes towards food safety and positive attitude is in turn important for handlers to eventually practice hygienic‐sanitary controls. This finding is indeed expected and valuable as it does not only validate existing views in literature (Jianu & Golet, ; Kwol et al, ; Odeyemi, ; Odeyemi et al, ) but also extends the application of KAP model to developing country where regulatory standards and sanctions might not be at a perfect implementation level.…”

Section: Discussionsupporting

confidence: 78%

Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Kwol

Avcı

Eluwole

et al. 2019

Journal of Public Affairs

View full text Add to dashboard Cite

Food handlers are essential in the fight for the prevention of foodborne disease outbreaks as they are critical in ensuring the delivery of safe and healthy food to the consumers. The current study build on knowledge, attitude, and practice model (KAP) to investigate the impact of food handlers' knowledge and attitude on the hygienic‐sanitary conditions of food delivered to the consumers in Nigerian hospitality sector. Using data collected from food handlers in restaurants, hotels and hospitals in Jos metropolis of Nigeria, the study revealed that handlers applied food safety measures to the level of their knowledge. Further investigation revealed that KAP model works effectively in the case of food handlers in Jos. We conclude with recommendations for the industry and education institutes where handlers are trained.

show abstract

Section: Discussionsupporting

confidence: 78%

Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Kwol

Avcı

Eluwole

et al. 2019

Journal of Public Affairs

View full text Add to dashboard Cite

show abstract

“…The World Health Organization (WHO) estimates show that there are significant geographic variations in the global burden of foodborne illnesses given mortality estimates across sub-regions [ 8 ]. Africa experienced the highest burden per population, followed by South East Asia and Eastern Mediterranean, primarily due to inadequate food safety knowledge [ 9 – 11 ].…”

Section: Introductionmentioning

confidence: 99%

Self-reported functional, communicative, and critical health literacy on foodborne diseases in Accra, Ghana

et al. 2018

View full text Add to dashboard Cite

BackgroundAlthough substantial progress has been made in reducing total mortality resulting from foodborne diseases, diarrheal illness are still the second most common illnesses among children. In Ghana, foodborne diseases have consistently been among the top 20 causes of outpatient illness over the last couple of decades. This study, therefore, examines health literacy on foodborne diseases and the relative effects of health literacy on self-rated health.MethodsFoodborne diseases are major causes of morbidity and mortality globally. A mixed-method approach was used for this study. A survey questionnaire and an in-depth interview guideline were administered to samples of 401 and 30 individuals, respectively. We undertook reliability and validity analyses. ANOVA and chi-square tests were undertaken to assess bivariate association between health literacy and demographic variables as well as health status. Ordinal logistic regression models were used to examine the relative effects of health literacy on self-rated health status controlling for individual characteristics.ResultsThe instrument was internally consistent (Cronbach alpha = 0.744) and valid. On health literacy, 40% of the respondents reported not to require help when they are given information on foodborne diseases to read by a doctor, nurse, or pharmacist. Approximately 60% of respondents need help with completing or filling out hospital documents. Educational level was found to be positively related to functional health literacy. Ordinal logit regression models showed that health literacy is a predictor of self-rated health after controlling for demographic variables.ConclusionFunctional literacy is relatively low in the community. There is a positive association between educational level and functional health literacy. The study has also demonstrated the direct positive relationship between health literacy and health status controlling for covariates. Subsequent studies will need to examine multiple level dimensions of health literacy with direct link between specific foodborne diseases and health literacy.Electronic supplementary materialThe online version of this article (10.1186/s41182-018-0097-6) contains supplementary material, which is available to authorized users.

show abstract

“…There was a 36% prevalence of Shiga toxin-producing Escherichia coli (STEC) in camel milk with half of the isolates being from Suusac [23]. In Zimbabwe, 100% of all naturally fermented milk had E. coli [2]. The results indicate that Suusac could be an important medium for the transmissionof pathogens to humans for instance strains of E. coli like O555, O111, O127 cause infantile diarrhea, while others like 06:H16, O5:H11, and O25:H42 produce potent enterotoxins capable of producing acute diarrhea.…”

Section: Discussionmentioning

confidence: 99%

“…Suusac fermentation is carried out for a period of one to two days and this takes place at room temperature of between 26-29°C. There is rising public health concern associated with microbial food safety with reports implicating unpasteurized and raw camel milk products as major contributing factors to illnesses caused by foodborne pathogens [1,2]. Traditional milk products in Kenya are fermented spontaneously in gourds while modern techniques of milk fermentation involve the use of starter cultures to produce consistent and safe products with improved shelf-life [3].…”

Section: Introductionmentioning

confidence: 99%

Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled from Different Regions in North Eastern, Kenya

Maitha

Kaindi

Wangoh

et al. 2019

AFSJ

View full text Add to dashboard Cite

Aim:The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were aseptically collected at the sales points. The quality and safety of the Suusac with reference to selected pathogens namely E. coli, S. aureus, Shigella, and Klebsiella spp was evaluated using the standard analytical methods. Results: Escherichia coli were detected in all the samples while Staphylococcus aureus was detected in 63.09% of the samples analyzed. Shigella spp was detected in 88.1% of the samples analyzed and Klebsiella spp was detected in 77.4% of the samples. The mean log 10 counts for E. coli, S. aureus, Shigella, and Klebsiella spp were 3.135, 2.576, 2.784 and 3.138, CFUmL -1 , respectively. There is a potential public health concern posed by Suusac which is sold for direct consumption due to the presence of the life-threatening bacterial pathogens. Conclusion: The Suusac being sold at Eastleigh market in Nairobi from North Eastern Kenya may Maitha et al.; AFSJ, 8(2): 1-9, 2019; Article no. AFSJ.48184 2 be responsible for transmission of the pathogens to the consumers. Training on food hygiene, improving production technology, hygienic conditions and implementing the food legislations along the value chain can minimize the risk. Original Research Article

show abstract

Public health implications of microbial food safety and foodborne diseases in developing countries

Cited by 67 publications

References 13 publications

Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Self-reported functional, communicative, and critical health literacy on foodborne diseases in Accra, Ghana

Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled from Different Regions in North Eastern, Kenya

Contact Info

Product

Resources

About