Use of Rapid Microbial Kits for Regular Monitoring of Food-contact Surfaces towards Hygiene Practices

Saad, Mazni; See, Toh Poh; Abdullah, Mohd Faiz Foong; Nor, Norazmir Md

doi:10.1016/j.sbspro.2013.11.029

Cited by 15 publications

(11 citation statements)

References 24 publications

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“…These results demonstrated the prevalence of the fecal coliforms in the boiled hypocotyls and identified this product as an important potential vehicle for food-borne diseases in Benin. The presence of fecal coliforms could be related to the use of untreated well water previously contaminated with animal and/or of bird's feces or by food handlers/vendors [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin

Ohin

Adéoti

Kouhoundé

et al. 2018

BioMed Research International

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In Benin, the boiled hypocotyl (Borassus aethiopum Mart) is one of the most common street foods consumed for its therapeutic properties. However, the knowledge, attitudes, and practices of boiled hypocotyl food sellers are poorly known despite the high contamination potential of these street foods. This study aimed to determine the knowledge, attitudes, and practices of boiled hypocotyls food vendors in the streets of Cotonou and its outskirts. The approach used concerned the process of good hygiene and production. Face-to-face interviews of 300 hypocotyls vendors and producers from Cotonou, Sèmè, Ouidah, and Abomey-Calavi were conducted. Concurrently, 200 samples of boiled hypocotyl were collected among study vendors. Results showed that all of the interviewed population (100%) of this activity are women. They are generally illiterate and 75% of them have never been to school. Additionally, 76.7% of street boiled hypocotyls sellers interviewed were mobile. The microbial profile of the boiled hypocotyls showed the lack of control and poor understanding of hygiene rules. The processes management also revealed two diagrams processes. The conditions in which hypocotyls vendors operate are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water. In view of the socioeconomic impact of hypocotyl activities in Benin and their role in the unexpected arrival of food-borne diseases, vendors should be regularly trained in order to prevent outbreaks of food-borne illnesses.

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Section: Resultsmentioning

confidence: 99%

Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin

Ohin

Adéoti

Kouhoundé

et al. 2018

BioMed Research International

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“…In a research by Baş, Şafak Ersun, & Kivanç (2006), revealed that food handlers may transmit pathogens passively from a contaminated source, for example, from raw poultry to a food such as cold cooked meat that is to be eaten without further heating. Besides, in another research done by Saad, See, Abdullah, & Nor (2013), also agreed that activities such as, cutting or slicing of cooked food, adding garnishes can potentially reintroduce the food to the harmful organisms. These statements support the comments given by food handlers in previous paragraph as cafeteria workers must wear proper and clean uniform in order to prevent any transmit of pathogens.…”

Section: Discussionmentioning

confidence: 98%

A Qualitative Study on the Determination of Healthy Cafeteria Practice in Selangor, Malaysia

Salhadi¹,

Hamid²,

Osman³

et al. 2017

E-BPJ

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The prevalence of obesity around the world is increasing yearly. Dietary intake, physical inactivity, and sedentary lifestyle are the common causes of obesity. This situation has created an urge to improve a healthy eating environment in the community. Eating outside is more common nowadays especially during working hours. Workers normally will have their meal at the cafeteria. Their dietary intake is directly affected by the availability of food choices at the cafeteria. Thus, a qualitative study was conducted to identify the perceptions of healthy cafeteria among food operators in Selangor, Malaysia. Eleven food handlers at three selected cafeterias were recruited by a convenience sampling based on the inclusion criteria of the study. The respondents consist of three full-time managers, five full-time food handlers, and three full-time cleaners. Semi-structured interviews were conducted with the aid of video and audio recording. The phenomenon of interest was to explore the perceptions, suggestions, challenges and limitation of healthy cafeteria practice among cafeteria operators. The interview transcripts were analysed verbatim based on the objectives and identified themes of the study. Themes include food safety, food handling course, food availability, methods of cooking, foods' hygiene and sanitation. Findings showed that most of the respondents have the similar understanding of healthy cafeteria in which includes healthy menu and clean environment. The respondents also have the knowledge on food safety. The challenges faced by the food handlers were making sure every staff has the correct understanding of healthy foods, using the safe kitchen utensils and financial constraint. Regarding promoting healthy cafeteria environment, the respondents suggested to provide printed educational materials, serve healthy menu selections, organise healthy eating campaign and provide appropriates kitchen utensils. This study revealed that training on food safety and education on healthy food choices are important to provide a healthy eating environment. IntroductionThe prevalence of non-communicable diseases (NCDs) is increasing throughout the years in many developing countries cause by rapid social and economic growth, and it has become a serious health problem (Jan Mohamed et al., 2015). According Majid et al. (2015), the risk factors that can contribute to obesity are genetic, diet intake, physical activity, and the sedentary lifestyle. Mansor & Harun (2014) and Wolfenden et al., (2015) also supported that besides healthy food intake; regular physical activity also contributes to overall health and fitness. In a study by Strasser (2013) recommended that physical activities must be included in preventing and cure obesity. Also, Kimokoti & Millen (2011) claimed that nutrition transition could also cause the increasing number of obesity and metabolic syndrome. On the other hand, research by Davey, Allotey, & Reidpath (2013) proved that energy and food industry also play an important role in creating a healthy li...

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“…However, these authors indicated problems in its use for various forms of tools. Moreover Saad et al (2013) used the microbial kit (RIDA â COUNT test plate) to evaluate the cleanliness level of food contact surfaces, recommending its use since it is rapid, inexpensive and easy to use and interpret. In general, sample processing for subsequent analysis (e.g.…”

Section: How?mentioning

confidence: 99%

“…However, Soares et al (2013) considered the limit of 1 log CFU per cm 2 as standard for total coliforms, Enterobacteriaceae and moulds/yeasts. Henriques et al (2014) and Saad et al (2013) used this limit for Enterobacteriaceae and for coliforms/E. coli respectively.…”

Section: Acceptance Criteriamentioning

confidence: 99%

“…In food service establishments, E. coli was isolated from knives (Faour-Klingbeil et al 2016), chopping boards (Tebbutt et al 2007;Faour-Klingbeil et al 2016) and reusable plastic containers (Tebbutt et al 2007). The evidence that E. coli and total coliform counts exceeded of 1Á0 log CFU per cm 2 on food contact surfaces, revealed the need to enhance cleanliness in food services evaluated by Saad et al (2013).…”

Section: Rodriguesmentioning

confidence: 99%

See 1 more Smart Citation

Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

Agüería

Libonatti

Civit

2020

J. Appl. Microbiol.

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In food establishments, cleaning and disinfection programmes contribute to provide the environmental conditions that are necessary for the production of safe and healthy food. Compliance with validated programmes is evaluated through verification activities, in order to establish, through objective evidence, if they are implemented as they were written and if they are effective, achieving continuous improvement of the sanitation programmes. In accordance with the specific guidelines of each country, food companies set up their technical specifications and develop their own cleaning and disinfection programmes. Depending on the analytical method used, one of the main challenges was to establish a reasonable limit of acceptability according to the impact that each surface has on the safety and hygiene of the food that is prepared. This review was focused on the procedures implemented to verify the cleaning and disinfection programmes in food establishments. In particular, this study examines the methodologies used (audits and analytical methods), sites for the collection of samples, acceptance criteria and main findings. The results of the analysed studies constitute a scientific basis for designing or improving sanitation procedures and their verification in food companies, and also provide relevant information for food safety authorities.

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Use of Rapid Microbial Kits for Regular Monitoring of Food-contact Surfaces towards Hygiene Practices

Cited by 15 publications

References 24 publications

Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin

Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin

A Qualitative Study on the Determination of Healthy Cafeteria Practice in Selangor, Malaysia

Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

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