“Five Keys to Safer Food” and COVID-19

Onofre, Nadia San; Soler, Carla; Merino-Torres, Juan Francisco; Soriano, José Miguel

doi:10.3390/nu13124491

Cited by 3 publications

(1 citation statement)

References 52 publications

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“…This nding underscores the signi cance of training food handlers in basic food handling principles to notably improve the hygienic practices of street food vendors. They should also be linked to training programs such as the World Health Organization's (WHO) Five Keys criteria, which are recognized guidelines for establishing and upholding safer and more hygienic food practices (34).…”

Section: Factors Associated With Hygienic Practice Of Street Food Ven...mentioning

confidence: 99%

Food Hygiene Practice and Its Associated Factors among Street Food Vendors in Addis Ketema Sub city Addis Ababa Ethiopia 2023

Abdela,

Dessu,

kolola

et al. 2024

Preprint

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Background Street food vendors offer affordable prepared meals and job opportunities for individuals from economically disadvantaged backgrounds in developing nations. Nevertheless, the lack of proper hygiene practices at these street food vending locations poses a significant worry for consumers. Objective This study aimed to assess food hygiene practice and associated factors among street food venders in Addis Ketema Sub City Addis Ababa, 2023. Methods A community-based cross-sectional study was carried out among randomly selected 337 participants from five districts of the Addis Ketema sub-city, between March 1 and March 30, 2023. Data collection involved the use of structured interviewer-administered questionnaires and observational checklists, which were adapted from prior studies. Bivariate and multivariate analyses were conducted to assess the relationship between the outcome variables and the independent variables, employing a binary logistic regression model. The strength of association was gauged using Adjusted Odds Ratios (AOR) and 95% Confidence Intervals (CI), with statistical significance set at a p-value < 0.05. Result Out of the total 337 study participants, the prevalence of good hygienic practice among street food vendors in Addis Ketema Sub City was found to be 33.2% (95% CI: 28.2, 38.3). Factors significantly associated with good food hygiene practices among these vendors included: having received food handling training (AOR: 2.43, 95% CI 1.12, 5.27), possessing food handling knowledge (AOR: 3.44, 95% CI 1.60, 7.38), having uninterrupted water supply (AOR: 2.52, 95% CI 1.37, 4.62), undergoing health professional visits (AOR: 5.42, 95% CI 2.90, 10.12), and having work experience of more than one year (AOR: 4.68, 95% CI 1.96, 11.14). Conclusion - The findings of this study indicate that street food vendors in Addis Ketema Sub City exhibit a low level of food hygiene practice. However, certain factors such as food handling training, knowledge, uninterrupted water supply, health professional visits, and more than one year of work experience were significantly associated with good hygienic practices among these vendors. The study underscores the necessity for improving the food hygiene practices of street food vendors. This highlights the importance of providing effective and continuous training, regular inspections by healthcare workers, and ensuring the availability of water supply at vending sites to enhance the hygienic practices of street food vendors.

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Section: Factors Associated With Hygienic Practice Of Street Food Ven...mentioning

confidence: 99%

Food Hygiene Practice and Its Associated Factors among Street Food Vendors in Addis Ketema Sub city Addis Ababa Ethiopia 2023

Abdela,

Dessu,

kolola

et al. 2024

Preprint

View full text Add to dashboard Cite

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Food safety-related practices among residents aged 18–75 years during the COVID-19 pandemic: a cross-sectional study in Southwest China

Li,

Jiang,

et al. 2024

BMC Public Health

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Background Good food safety practices are essential to minimizing foodborne diseases. The present study explored the food safety-related practices of residents during the COVID-19 pandemic in Southwest China and identified the impacting factors. Methods Residents aged 18–75 years from Guizhou, Yunnan, Sichuan, and Chongqing, China, were included in our study. The convenience sampling method was used to select participants, and face-to-face surveys were conducted in households and communities to collect data. Descriptive statistics including sociodemographic characteristics of respondents and weighted percentages were obtained and the log-binomial regression was used to evaluate the influencing factors associated with food safety-related practices. Results Overall, 7,848 respondents were involved, with 97.5% efficacy. Disparities in food safety-related practices were observed between males and females, with the former performing poorer practices than the latter (70.5% vs. 68.0%, respectively). Notably, paying attention to nutrition labels when shopping for prepackaged foods was the worst practice. Age, ethnicity, region, occupation, education level, and income were identified as significant determinants of food safety-related practices. Moreover, in comparison to males, females were more likely to acquire pertinent knowledge from diverse sources, including social media, family members/ friends, books/ newspapers/ magazines, experts, and food sales staff (p < 0.05). Conclusions Males performed inferior food safety-related practices than females during the COVID-19 pandemic in Southwest China. It is suggested that future food safety education programs should incorporate diverse targeted approaches, with emphasis on males. The role of mainstream media in promoting food safety practices should be expanded and prioritized in the forthcoming initiatives.

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‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review

Zarzo

Soler

Fernández-Zamudio

et al. 2023

Foods

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Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the ‘nutritional footprint’, created by Wuppertal Institute for Climate, Environment and Energy GmbH. This study aims to review this concept and clarify its historical development, its use in several sectors of the food industry, and its transformation from a manual to an online tool. Results reflected that it is a suitable indicator that integrates nutritional, environmental, and social-economic dimensions to help the decision-making process in the procurement of more sustainable products and, although it is limited to Germany due to the use of the national standard nutritional intakes of Germany, its importance lies in the fact that is a promising instrument to promote environmental sustainability in the context of food, meals, and the hotel, restaurant and catering (HoReCa) sectors.

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“Five Keys to Safer Food” and COVID-19

Cited by 3 publications

References 52 publications

Food Hygiene Practice and Its Associated Factors among Street Food Vendors in Addis Ketema Sub city Addis Ababa Ethiopia 2023

Food Hygiene Practice and Its Associated Factors among Street Food Vendors in Addis Ketema Sub city Addis Ababa Ethiopia 2023

Food safety-related practices among residents aged 18–75 years during the COVID-19 pandemic: a cross-sectional study in Southwest China

‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review

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