Microbial Examination of Nonheated Foods Served in Feeding Programs of Elementary Schools, Iksan City, Jeonbuk Province, Korea

Ryu, Jee Hoon; Ko, Jinyoung; Park, Hyoseok; Yang, Soonwook; Kim, Hoikyung

doi:10.4315/0362-028x.jfp-11-009

Cited by 10 publications

(10 citation statements)

References 19 publications

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“…In the present study, APC numbers of tested SVF samples were near those reported in Korean elementary schools, which indicated that 15% of nonheated foods and 9% of heated/nonheated food samples were not meet food standards (Ryu et al, 2011…”

Section: Microbial Analysis Of Svf Samplescontrasting

confidence: 47%

A preliminary study on the quality of street vended foods around a university in Kunming, China

Zhang

Jian

et al. 2020

Food Science & Nutrition

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Street vended foods (SVF) is classified as food and beverages prepared and sold on streets and in public places for immediate consumption World Health Organization. Food Safety, T., (1996). Due to its convenience, economy, and pungent flavor, SVF gain a lot of popularity among consumers worldwide, more than 150,000 kinds of SVF are being consumed in China alone (Lin et al., 2017). However, most SVF are prepared in outdoor conditions and commonly encountered with the poor hygiene, improper sanitation, and lack of clean water (Ryu et al., 2011). During the preparation and distribution process of SVF, there is a high risk of foodborne disease, because of the questionable quality of raw materials, poor environment, infrastructure, preparation, and the personal hygiene of the food handlers (Islam et al., 2015; Mepba et al., 2007). Previous studies had shown that some SVF exceeded the local total plate count and total coliforms standards in some countries

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Section: Microbial Analysis Of Svf Samplescontrasting

confidence: 47%

A preliminary study on the quality of street vended foods around a university in Kunming, China

Zhang

Jian

et al. 2020

Food Science & Nutrition

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“…2). In Korean schools Ryu et al (2011) reported of the provision of a variety of side dishes and desserts with the main meal in schools. This was not present in the schools in Ashanti Region.…”

Section: Sources Of Meals For Students In Shs In Ashanti Region and Fmentioning

confidence: 99%

“…Meldrum et al (2009) reported of a relatively safer ready-to-eat meals in schools in Wales as there were no microbiologically unacceptable food. The schools in Wales had HACCP in place whilst in Korea, the microbiological quality of school meals sampled were reported not to be adequate to ensure food safety (Ryu et al, 2011) hence the high rate of FBD from schools in the country. order to provide safe food for students.…”

Section: Fig 3 Shs Boarding Students Recommended Improvements In Ghmentioning

confidence: 99%

“…This interrupts education and affects growth and development with persistent occurrence in children (Rodriguez-Caturla et al 2012). In Korea, 47% of the cases of FBD were from schools (Ryu et al, 2011). In Japan within seven months in the year 1996, 11,826 cases with 12 deaths from E. coli 0157: H7 infection were reported in schools, whilst in Brazil 11.6% of documented FBD in 2005 were from school catering services (Santana et al 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Ryu et al (2011) recommended the introduction of HACCP to improve food safety in Korean schools. Food stored out of recommended storage temperature and time could encourage spoilage and growth of pathogenic microorganisms to cause disease Nhlapo et al (2014).…”

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confidence: 99%

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Impact of food hazards in school meals on students' health, academic work and finance – Senior High School students' report from Ashanti Region of Ghana

et al. 2016

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Highlights: Food Safety hazards and effect in schools-Ghanaian Senior High Schools students' report 1. Seventy seven percent (77 %) of the sampled students ate school provided meals all or most of the time and 52 % had experienced foodborne infections between 3 to 12 times per academic year. 2.Foodborne illness affected students both academically and financially as 12% of students spent more than 5 days off school when sick and 10% spent between GHC 30.00->50.00 on medication. 3.A higher percentage of students who only sometimes ate school meals and supplemented with home meals, own stored food or bought from vendors on campus significantly (p<0.05) paid more or medication for FBD. 4.Food allergy and physical contaminants in food were predominant among hazards reported by students though poorly managed. Effectively cleaned utensils, hand washing facilities with detergents in dining hallsand kitchens and hot food were highly recommended GHPs by students.

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Effect of food safety training on food handlers’ knowledge and practices

Husain

Muda

Jamil

et al. 2016

British Food Journal

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Purpose – A successful food safety intervention must be based on firm theories and a consideration of all relevant variables. The purpose of this paper is to examine the extent of improvement in food safety knowledge and practices of food handlers in primary school canteens through food safety training. Design/methodology/approach – A list of 98 primary schools was randomized into intervention and control groups using a multistage sampling method. The training programme for the intervention group and questionnaires for evaluating knowledge and practices were developed. On-site observations were done to assess hygienic practices during the handling of raw food and cooking equipment. In total, 16 school canteens participated in this study. Findings – Knowledge about personal hygiene and related to rules for preparing safe food was significantly improved after the food safety intervention. Some of the improvement was sustained for up to 12 weeks after the intervention. The self-reported practice score of food safety and hygiene in the intervention group was significantly higher at post1 and post2 compared to baseline. A significant within-group and between-group improvement was demonstrated for the observed behaviour of raw food handling and equipment sanitation. Originality/value – The originality of this study is to provide a new framework for the design and implementation of food safety intervention in school canteens targeted towards a specific enabling factor for behavioural change. Provision of food safety training grounded by the theory of planned behaviour was associated with significantly improved food safety knowledge and behaviour amongst food handlers.

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Microbial Examination of Nonheated Foods Served in Feeding Programs of Elementary Schools, Iksan City, Jeonbuk Province, Korea

Cited by 10 publications

References 19 publications

A preliminary study on the quality of street vended foods around a university in Kunming, China

A preliminary study on the quality of street vended foods around a university in Kunming, China

Impact of food hazards in school meals on students' health, academic work and finance – Senior High School students' report from Ashanti Region of Ghana

Effect of food safety training on food handlers’ knowledge and practices

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