Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi

Taulo, Steven; Wetlesen, A.; Abrahamsen, Roger K.; Kululanga, Grant; Mkakosya, Rajab; Grimason, Anthony

doi:10.1016/j.ijfoodmicro.2008.02.025

Cited by 58 publications

(53 citation statements)

References 38 publications

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“…Lack of awareness of such important hygienic procedures by majority of our respondents is very inappropriate. Other studies have found that foods that have been properly prepared can become contaminated when handled by unwashed hands [26,46]. Proper hand washing by food handlers has been reported to significantly decrease the threat of diarrheal diseases in child care facilities [47] and can therefore be encouraged as it could similarly help to minimize the risk of diarrhea and other foodborne diseases in similar facilities.…”

Section: Food Safety Knowledge Of Food Handlersmentioning

confidence: 99%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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Section: Food Safety Knowledge Of Food Handlersmentioning

confidence: 99%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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“…Risk assessments of S. aureus encompass a range of approaches from illustrative examples 125 and partial risk assessments, 126 to quantitative microbial risk assessments (QMRA) based on probabilistic modeling. 127 Food products assessed include milk, 128,129 skim milk, 130 unripened raw-milk cheese, 131 pork-based Korean food, 127 kimbab, 132,133 home-cooked foods 126 and cream-filled baked goods. 10 The results of risk assessments are equally varied.…”

mentioning

confidence: 99%

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

et al. 2011

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“…Undercooked meat is one source, but also important are improper in-home food handling and preparation and inadequate hand washing or washing of utensils during preparation of other materials consumed raw, such as salads. Cross-contamination of food materials via contaminated surfaces from raw meat has been implicated in foodborne outbreaks (11). Thus, S. enterica subsp.…”

Section: Discussionmentioning

confidence: 99%

“…These rattlesnake products were used by the Latino communities of the southwestern United States as forms of alternative medicinal therapies (10). Also, although adult human cases of infection by this microorganism are rare and perhaps underreported, the microbe should be considered a risk factor for infants and immunocompromised individuals having a history of contact with reptiles (6) and perhaps consumers of pork meat that was undercooked or unsafely handled during the cooking process (11).…”

mentioning

confidence: 99%

Pork Meat as a Potential Source of Salmonella enterica subsp. arizonae Infection in Humans

et al. 2014

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c Salmonella enterica subsp. arizonae was isolated from 13 of 123 slaughtered pigs in central Greece. The samples cultured were feces, ileum tissue, mesenteric lymph nodes, and gallbladder swabs. A total of 74 isolates from 492 samples were identified as Salmonella spp. by use of standard laboratory culture media and two commercial micromethods and by use of a polyvalent slide agglutination test for the detection of O and H antigens. Among them were 19 (25.68%) suspected to be S. enterica subsp. arizonae according to analysis with standard laboratory culture media. Of those, 14 were identified as S. enterica subsp. arizonae by the API 20E (bioMérieux, France) and the Microgen GnA؉B-ID (Microgen Bioproducts, Ltd., United Kingdom) identification systems. All the isolates were tested for resistance to 23 antimicrobials. Strains identified as S. enterica subsp. arizonae were resistant to 17 (70.8%) antibiotics. The highest proportions of resistance were observed for sulfamethoxazole-trimethoprim (71.4%), tetracycline (71.4%), ampicillin (64.3%), and amoxicillin (57.1%). Two isolates were resistant to aztreonam (7.1%) and tigecycline (7.1%), used only for the treatment of humans. Thus, pork meat may play a role in the transmission of antibioticresistant S. enterica subsp. arizonae to human consumers. This is the first report of S. enterica subsp. arizonae isolation from pigs.

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Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi

Cited by 58 publications

References 38 publications

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

Pork Meat as a Potential Source of Salmonella enterica subsp. arizonae Infection in Humans

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