Hygiene assessments of school kitchens based on the microbiological status of served food

Tóth, András; Szakmár, K.; Dunay, Anna; Illés, Csaba Bálint; Bittsanszky, Andrâs

doi:10.17306/j.afs.0564

Cited by 2 publications

(1 citation statement)

References 25 publications

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“…Pathogens can also spread through unclean cooking utensils and cutlery. An investigation by Tóth et al (2018) swabbed the cooking utensils and cutlery that come in contact with food. It found the contamination of aerobic mesophilic bacteria in most of those samples.…”

Section: Introductionmentioning

confidence: 99%

The Correlation Between Food Hygiene and Sanitation in Food Vendors of Lalapan with Enterobacteriaceae Contamination in Fresh Vegetables

Shodikin,

Suswati,

Hermansyah

et al. 2023

JHS

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Lalapan is a fresh vegetable usually eat up with rice and other Indonesian dishes. However, fresh vegetables can potentially be contaminated with pathogenic bacteria, such as Enterobacteriaceae, harming consumers if not appropriately processed and cleaned. This study analyzes the correlation between food hygiene and sanitation in food vendors of Lalapan with Enterobacteriaceae contamination in fresh vegetables. It used an analytic observational design with a cross-sectional approach. In addition, the population was food vendors of lalapan in the Sumbersari District, Jember Regency. There were 30 respondents with a consecutive sampling method. Food hygiene and sanitation instrument was an observation sheet according to 16 points stipulated in the Regulation of the Minister of Health of the Republic of Indonesia number 1096/MENKES/PER/VI of 2011. In addition, we tested fresh vegetable samples to analyze Enterobacteriaceae contamination with a microbiological test using Salmonella Chromogenic Agar (SCA) media. Then, data analysis used Fisher's exact test with α=0.05. The observation showed that most respondents had good food sanitation hygiene (76.7%). The microbiological examination indicated 23 vegetable samples (76.7%) were contaminated with Enterobacteriaceae. Statistical analysis using Fisher's exact test Exact obtained p=1.000 (p>0.05). Thus, there was no significant correlation between food hygiene and sanitation in food vendors of lalapan with Enterobacteriaceae contamination in fresh vegetables. In conclusion, hygiene, and sanitation food among food vendors of lalapan do not correlate with Enterobacteriaceae contamination in fresh vegetables. Further research could analyze the vegetable's planting, harvesting, and distribution processes as risk factors for Enterobacteriaceae contamination in fresh vegetables.

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Section: Introductionmentioning

confidence: 99%

The Correlation Between Food Hygiene and Sanitation in Food Vendors of Lalapan with Enterobacteriaceae Contamination in Fresh Vegetables

Shodikin,

Suswati,

Hermansyah

et al. 2023

JHS

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Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

Al-Ghazali¹,

Al-Bulushi

Al-Subhi

et al. 2020

International Journal of Food Science

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Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

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Hygiene assessments of school kitchens based on the microbiological status of served food

Cited by 2 publications

References 25 publications

The Correlation Between Food Hygiene and Sanitation in Food Vendors of Lalapan with Enterobacteriaceae Contamination in Fresh Vegetables

The Correlation Between Food Hygiene and Sanitation in Food Vendors of Lalapan with Enterobacteriaceae Contamination in Fresh Vegetables

Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

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