Innovative Food Safety Education for Low Literacy Food Service Employees Using Traditional Versus Distance Learning Methods

Shanley, Ellen; Thompson, C.A.; Dziura-Duke, C.; Rodriguez, Nancy R.

doi:10.1016/j.jada.2009.06.200

Cited by 5 publications

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“…However, workers possibly act as active carriers (shedders); they act as recurrent sources of pollution. However, antibiotic resistance S. aureus strains were isolated from fish processing employees (Sanjeev and Lyer, 1998) and from fish storages [15,42,43]. Also, High multiplication (>1×10 5 CFU/g) of S.aureus poisoning may may be as a sequence to careless handling during processing [44].…”

Section: Discussionmentioning

confidence: 99%

Molecular Identification of Some Bacterial Zoonosis from Ready-to-Eat Egyptian Barbeque, Smoked and Salted Fishes

Ltd¹

2020

TDVP

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Background: Salted and smoked fishes are on the upper list of food borne zoonosis, and they symbolize the supreme old-style and predominant Egyptian hazard fishes. Aim of work:The current study concerns the possible public health hazards of Egyptian salted and smoked fish using molecular identification concerning Staphylococcus aureus, Salmonella spp., Escherichia coli and Listeria monocytogenes.Materials & methods: A total of 425 fish samples were randomly obtained from retail fish shops representing different governorates of Egypt. Enumeration and isolation of the bacteria were done on salt agar; high-salt casein agar and nutrient agar with 3% NaCl. The bacterial isolates were confirmed using multiplex and single PCR.Results: In the current study; 22 (3.143±4.38), 14 (4.67±2.89), 9 (3.00±1.00), and 8 (2.67±1.53) fish samples were recorded positive for S. aureus, L. monocytogenes, E. coli, Salmonella spp. with a recorded ABC/gt of 2 x 103, 6 x 102, 7 x 102, and 9 x 102 respectively. The Egyptian fish samples recorded overall contamination percentage levels as follows; 10.2% in fresh fishes Tilapia spp., 12.6% in barbecue Tilapia spp., 8.4% in barbecue Mackerel spp. Scomber scombrus, 11.1% in smoked fishes Hypophthalmichthys molitrix, 15.5% in Salted Molouha Hydrocynous froskali, in 13.5% salted Faseikh Mugil and 10 % in salted Sardine Sardina pilchardus. No coliforms or Salmonella spp. were detected in salted fishes; Molouha, Faseikh and Sardine. The optimum NaCl range for growth was 2-10% while the optimum range of pH was found to be 7-9. The optimal growth temperature was 30°C. Conclusion:We concluded that zoonotic bacteria has been identified over the permissible limits in Egyptian salted and smoked fishes reflecting public health hazards and the necessity of extraordinary Egyptian health supervision and establishment of microbiological standards for salted and smoked fish's consumers safety.

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Section: Discussionmentioning

confidence: 99%

Molecular Identification of Some Bacterial Zoonosis from Ready-to-Eat Egyptian Barbeque, Smoked and Salted Fishes

Ltd¹

2020

TDVP

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Validation of a researcher-developed food safety curriculum guide for junior high school students using Delphi technique

Limon

2021

Food Control

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Situating curriculum in context: Using Glatthorn's Standards-Based Curriculum Development Model to contextualize food safety learning competencies

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Innovative Food Safety Education for Low Literacy Food Service Employees Using Traditional Versus Distance Learning Methods

Cited by 5 publications

References 0 publications

Molecular Identification of Some Bacterial Zoonosis from Ready-to-Eat Egyptian Barbeque, Smoked and Salted Fishes

Molecular Identification of Some Bacterial Zoonosis from Ready-to-Eat Egyptian Barbeque, Smoked and Salted Fishes

Validation of a researcher-developed food safety curriculum guide for junior high school students using Delphi technique

Situating curriculum in context: Using Glatthorn's Standards-Based Curriculum Development Model to contextualize food safety learning competencies

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