Prevalence of Salmonella typhi among food handlers from bukkas in Nigeria

Smith, Stella I.; Alao, Felix Oluwasegun; Goodluck, H.T.; Fowora, Muinah; Bamidele, Moses; Omonigbehin, Emmanuel A.; Coker, A. O.

doi:10.1080/09674845.2008.11978119

Cited by 21 publications

(28 citation statements)

References 10 publications

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“…Coliforms in general and E. coli in particular are indicators of faecal contamination, indicating that most street vended food sold around the community is contaminated. Thus the findings of (Thi et al, 2007;Smith et al, 2008;Feglo and Saky, 2012) correlates with these findings. Some food types promote the growth of certain types of bacteria than others as well as other inhibitory food chemicals that most have been used for preservation.…”

Section: Discussionsupporting

confidence: 78%

Enteric Bacteria from ready to eat food vended in Amassoma community in Niger Delta and its health implication

Zige¹,

Ohimain²,

Mynepalli³

2013

IOSR-JESTFT

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Section: Discussionsupporting

confidence: 78%

Enteric Bacteria from ready to eat food vended in Amassoma community in Niger Delta and its health implication

Zige¹,

Ohimain²,

Mynepalli³

2013

IOSR-JESTFT

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“…Few previous studies have examined the prevalence of Salmonella excreters in the general population of sub-Saharan Africa; however, studies of food handlers and various subpopulations in Togo, Ghana, and Nigeria detected a prevalence of NTS excretion in stool ranging from 8 to 75 per 1000 population [20][21][22][23][24][25]. The overall prevalence of Salmonella excreters estimated in the general population in urban Guinea-Bissau and Senegal falls in the lower bound of this range.…”

Section: Discussionmentioning

confidence: 99%

Prevalence ofSalmonellaExcretion in Stool: A Community Survey in 2 Sites, Guinea-Bissau and Senegal

Nichols

Bjerregaard-Andersen

et al. 2016

Clin Infect Dis.

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“…Several-studies, investigated the-relation, between materials and userinteraction-qualities, of products, and how users appraise materials. Selected-studies also-try to-classify the-visual and touch-dimensions of different-materials (see Smith et al, 2008) and, even, the-sound-dimensions, while in operation (see Ui et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Universal Design to Limit Food Cross-Contamination: Incased Set of Kitchen Utensils with Five Color-Coded Food Chopping Boards and Knifes

2019

ISDE

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This-study is focused on a-conceptual-design of a-kitchen-appliances/utensils-set, comprising of five-color-coded food-chopping-boards and five-matching-color-coded-knifes, to-reduce cross-contamination at private-homes, aswell-as at food-establishments. Selected-relevant-Patents, as-well-as products, available locally and internationally, were analyzed. The-Joseph-Joseph Index™ Color-Coded Chopping-Boards set (of four), was chosen as a-point of reference for the-current-design; its-seven-identified-limitations have-directed the-scope of the-current-design. Target-specifications/objectives, of the-set, were formulated from the-document-analysis, while Pair-wise-Comparison-Charts were-used, to-rank the-importance of the-objectives, in the-different-levels. The-best-rankeddesign (out of the-four-alternatives made) was chosen, via standard Engineering-Design Weighted-Decision-Matrix (EDWDM) and 'Drop and Re-vote' (D&R) method. 2D-drawings, of the-best-design-alternative, were created via computer-aided-design (CAD) AutoCAD-software 2018, while 3D-modeling, of the-set and all-itscomponents, was produced by Autodesk-Inventor-Version: 2016 (Build 200138000, 138). Designed-labels (positioned on each-board and each-knife, as-well-as on the-set itself, as an-inclined-panel) were introduced, tocater for the-people with color-blindness (according to-the-fundamental-principles of the-Universal-design), and also to-avoid-confusion (as a-reminder which board is which) for all-users. The-study adopted 'analysis' method of materials-selection. The-main objectives, of the-intended-set, was used as a-guide, in-preliminary-materialsselection. This-concise-study has focused on conceptual-design only; and, hence, it-is further-recommends to: (i) carry-out a-detailed-design; (ii) select a-specific-material (out of the-group, identified by this-study); (iii) choose a-mode of fabrication of the-set; (iv) examine the-possibility of incorporating of anti-microbial-agent(s) and/or coating(s); (v) fabricate the-prototype(s); (vi) conduct explorative-use-ability-trials; and (vii) analyze themarketing-aspect of the-final-set. This-work is potentially-beneficial-to engineering-product-design students and faculty, as-well-as to-households and food-establishments (subject-to successful-implementation).

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Prevalence of Salmonella typhi among food handlers from bukkas in Nigeria

Cited by 21 publications

References 10 publications

Enteric Bacteria from ready to eat food vended in Amassoma community in Niger Delta and its health implication

Enteric Bacteria from ready to eat food vended in Amassoma community in Niger Delta and its health implication

Prevalence ofSalmonellaExcretion in Stool: A Community Survey in 2 Sites, Guinea-Bissau and Senegal

Universal Design to Limit Food Cross-Contamination: Incased Set of Kitchen Utensils with Five Color-Coded Food Chopping Boards and Knifes

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