Outbreak investigation of Salmonella group D in staff and patients at Hamad Medical Corporation

AlAjmi, JA; Elsheikh, Mohamed Nasr; Ali, Badriya Al; Habshi, Fatema Al; Elshaq, Moza; Hosniyeh, B; Joji, C; Abraham, Chandran; Lukose, Bency; George, Bonnie; Josephine, C O; Garcia, Leni Basco; Alkhdor, Rida; William, J; Geogi, CR

doi:10.1186/1753-6561-5-s6-p93

Cited by 1 publication

(3 citation statements)

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“…Research in food safety is very scarce in Qatar with only a few publications identifying the different foodborne diseases. Salmonella is a most common foodborne illness around the world (Adams and Moss, 2008;Alajmi et al, 2011). A few studies confirmed that Salmonella was the most common pathogen related to food poisoning in Qatar (Alajmi et al, 2011;Banjar et al, 2016;Chang et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Salmonella is a most common foodborne illness around the world (Adams and Moss, 2008;Alajmi et al, 2011). A few studies confirmed that Salmonella was the most common pathogen related to food poisoning in Qatar (Alajmi et al, 2011;Banjar et al, 2016;Chang et al, 2003). Chang et al (2003) studied the genetic relatedness among Salmonella isolates recovered from human gastroenteritis cases in hospitals and food animals in Qatar.…”

Section: Introductionmentioning

confidence: 99%

“…Results showed that Salmonella Enteritidis and S. Typhimurium were the most frequent serovars. Another study conducted in 2010 reported that customers and staff members in a fast food restaurant experienced gastrointestinal illness, and subsequently were confirmed to have Salmonella group D in their stools (Alajmi et al, 2011). The authors determined that at least one of the employees had contaminated one or more food items and that the outbreak illustrated the potential for infected food handlers in healthcare settings to be a source of transmission.…”

Section: Introductionmentioning

confidence: 99%

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Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants

Elobeid

Savvaidis

Ganji

2019

BFJ

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Purpose In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. The purpose of this paper is to investigate the food safety knowledge, attitudes and practices (KAP) of fast food handlers in Qatar. Design/methodology/approach Data were collected from 102 fast-food handlers through a structured survey. The questionnaire comprised questions on food safety KAP. The association between scores for KAP among the food handlers was measured with Spearman’s rank correlation. Findings A significant direct association was found throughout the different criteria of food safety KAP. In total, 90 percent of fast food handlers had undergone formal training on food safety. Although fast food handlers thought they had overall good knowledge on food safety (93.9 percent), results showed that they had a poor knowledge on proper cleaning of equipment, cross-contamination, foodborne diseases, food danger zone and correct procedures for thawing of frozen food. Only (34.7 percent) of the food handlers correctly identified Salmonella as a food pathogen. Originality/value Based on the current findings, the authors believe that continuous food safety and hygiene training should be implemented in all food service operations especially in fast-food restaurants in Qatar to ensure that all food handlers have the knowledge and the skill to provide safe food.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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