Improving microbiological food Safety in peri-urban Mali; an experimental study

Touré, Ousmane; Coulibaly, Salimata; Arby, Aminata; Maiga, Farmata; Cairncross, Sandy

doi:10.1016/j.foodcont.2011.03.012

Cited by 27 publications

(50 citation statements)

References 10 publications

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“…49 Instead, we adopted an approach that examined specific foods that we considered potentially at high risk for contamination from unwashed hands or from cross-contamination, because of manipulation with bare hands and the fact that they are not further cooked.…”

Section: Occurred 1 Timementioning

confidence: 99%

Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions

Nizame

Leontsini

Luby

et al. 2016

The American Society of Tropical Medicine and Hygiene

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Abstract. This study explored the steps of food preparation, related handwashing opportunities, current practices, and community perceptions regarding foods at high-risk of contamination such as mashed foods and salads. In three rural Bangladeshi villages, we collected qualitative and observational data. Food preparation was a complex and multistep process. Food preparation was interrupted by tasks that could contaminate the preparers' hands, after which they continued food preparation without washing hands. Community members typically ate hand-mixed, uncooked mashed food and salad as accompaniments to curry and rice at meals. Hand-mixed dried foods were mostly consumed as a snack. Observers recorded handwashing during preparation of these foods. Among 24 observed caregivers, of 85 opportunities to wash hands with soap during food preparation, washing hands with soap occurred twice, both times after cutting fish, whereas washing hands with water alone was common. A simple and feasible approach is promotion of handwashing with soap upon entering and re-entering the food preparation area, and ensuring that everything needed for handwashing should be within easy reach.

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Section: Occurred 1 Timementioning

confidence: 99%

Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions

Nizame

Leontsini

Luby

et al. 2016

The American Society of Tropical Medicine and Hygiene

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“…The weaning food is cooked early in the morning and after the first feeding, and the remainder is stored for the second and third feedings, later in the day. The physical and chemical parameters of the food were measured following the procedures described elsewhere (Islam et al 2000;Tour e et al 2011Tour e et al 2012. The temperature of the weaning foods was measured using a thermometer (76 mm Immersion, N2 Filled, Strengthened; Zeal, UK).…”

Section: Monitoring Of Physical and Chemical Properties Of Food And Wmentioning

confidence: 99%

“…Recently Touré et al . () Touré et al . () found that an intervention developed using a Hazard Analysis Critical Control Point (HACCP)‐type approach was very effective in reducing contamination of home‐cooked weaning food in peri‐urban Mali.…”

Section: Introductionmentioning

confidence: 99%

“…The strategies for prevention of diarrhoeal diseases are often limited to promotion of breastfeeding or improving water supply and sanitation, neglecting the need to educate food handlers, particularly mothers, in food safety. Recent evidence suggests that weaning foods prepared in unhygienic conditions can be highly contaminated with diarrhoea pathogens and are a major cause of diarrhoea and associated malnutrition (Henry et al 1990;Hendrick & Badruddin 1994;Ehiri & Prowse 1999;Oluwanfemi & Ibeh 2011;Tour e et al 2011). In the USA, 76 million episodes of illness, 325 000 hospitalisations and 5000 deaths occur each year due to food-borne diseases (Mead et al 1999). Adak et al (2005) estimated the corresponding totals for the UK: 2 366 000 cases, 21 138 hospitalisations and 718 deaths.…”

Section: Introductionmentioning

confidence: 99%

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Hygiene intervention reduces contamination of weaning food in Bangladesh

Islam

Mahmud

Gope

et al. 2012

Tropical Med Int Health

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Abstractobjective This study was conducted to measure the impact of a hygiene intervention on the contamination of weaning food in Bangladesh.methods Sixty households were selected: 30 study and 30 control households. Samples of weaning food were collected from all the 60 households at baseline and examined for faecal coliforms (FC), faecal streptococci (FS) and Clostridium perfringens (CP) following standard procedures. After cooking, food samples were collected on three occasions before feeding. Following Hazard Analysis Critical Control Point (HACCP) procedures, critical control points were determined. The mothers in the 30 study households were then trained for 4 weeks in how to attain the control point conditions. Then, again the food samples were collected and analysed.results At baseline, weaning foods from study and control households were heavily contaminated with FC and FS. The FC and FS counts were 1.84 log 10 and 1.92 log 10 colony-forming unit (cfu)/g, respectively, in the study households, and 0.86 log 10 and 1.33 log 10 cfu/g, respectively, in the control households in the first feeding. After the intervention, the FC and FS counts in study households had dropped to 0.10 log 10 and 0.09 log 10 cfu/g, respectively, a statistically significant reduction (P < 0.001). Monitoring the sustainability of the behaviour change after 3 months showed that the mothers were maintaining food hygiene.conclusions A hygiene intervention following the HACCP approach reduced the weaning food contamination significantly. Awareness building among mothers about weaning food hygiene could be an important intervention for preventing weaning food-related diarrhoea in Bangladesh.keywords weaning food, hazard analysis critical control point, hygiene intervention, diarrhoea, Bangladesh

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“…So far, long-term sustainability of improved behaviors has been demonstrated for interventions targeting only a limited number of handwashing behaviors [15], [16]. A few studies have also targeted FHFS behaviors, but still focused on a limited range of behaviors and examined only medium-term (3–5 months) sustainability [17], [18]. Only one study, meanwhile, has demonstrated the long-term (2-year) effectiveness of community-based IEC interventions on multiple behaviors – and it did not cover food safety behaviors [19].…”

Section: Introductionmentioning

confidence: 99%

Long-Term Impact of Community-Based Information, Education and Communication Activities on Food Hygiene and Food Safety Behaviors in Vietnam: A Longitudinal Study

et al. 2013

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BackgroundIngestion of contaminated water or food is a major contributor to childhood diarrhea in developing countries. In Vietnam, the use of community-based information, education and communication (IEC) activities could be a sustainable strategy to improve food hygiene and food safety behaviors. This study thus examined the long-term impact of community-based IEC activities on food hygiene and food safety behaviors.MethodsIn this longitudinal study, we interviewed caregivers of children aged between six months and four years in suburban Hanoi. Baseline data were collected in January 2006 (n = 125). After conducting IEC interventions, we collected a 1st set of evaluation data in January 2007 (n = 132). To examine the long-term impact of the interventions, we then collected a 2nd set of evaluation data in January 2008 (n = 185). Changes in childhood diarrhea prevalence, IEC coverage, and food hygiene and food safety behaviors were assessed over a two-year period using bivariate and logistic regression analyses. Effective IEC channels were determined through multiple linear regression analysis.ResultsChildhood diarrhea was significantly reduced from 21.6% at baseline to 7.6% at the 1st post-intervention evaluation (P = 0.002), and to 5.9% at the 2nd evaluation. Among 17 food hygiene and food safety behaviors measured, a total of 11 behaviors were improved or maintained by the 2nd evaluation. Handwashing after toilet use was significantly improved at both evaluation points. Overall, 3 food safety behaviors and 7 food hygiene behaviors were found to have significantly improved at the 1st and at the 2nd evaluations, respectively. Flip chart communication administered by community groups was identified to be the most effective IEC channel for effecting behavior change (P = 0.018).ConclusionsFlip chart communication administered by community groups is effective for improving multiple food hygiene and food safety behaviors in sustainable ways, and should be included in water and health promotion programs.

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Improving microbiological food Safety in peri-urban Mali; an experimental study

Cited by 27 publications

References 10 publications

Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions

Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions

Hygiene intervention reduces contamination of weaning food in Bangladesh

Long-Term Impact of Community-Based Information, Education and Communication Activities on Food Hygiene and Food Safety Behaviors in Vietnam: A Longitudinal Study

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