Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran

This cross-sectional study was conducted to evaluate the knowledge, attitudes and practices of food workers in four meat processing plants in the Fars province, southern Iran. A self-administered, structured questionnaire was designed and completed by 97 food workers during November 2006–January 2007. Results indicated that the respondents had acceptable level of knowledge, excellent attitudes and poor practices toward food hygiene measures. Almost all of the food workers (97.9%) were aware of the critical role of general sanitary measures in the work place while there was lack of knowledge about microbial food hazards in the majority (67–78%) of them. A significant negative correlation was observed between knowledge and practices (r_s = −0.20, P = 0.04), and attitudes and practices (r_s = −0.27, P = 0.009), revealing that increased knowledge and even attitudes toward food safety does not always result in positive change in food handling behaviors.     

The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.     

Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou,Burkina Faso

The trade of local beverages and ice has become popular in many developing countries including Burkina Faso. This study was performed to determine the local beverages safety knowledge of producers and sellers in Ouagadougou. Face-to-face interviews of 233 producers and sellers were conducted. The approach used concerned the process of good hygiene and production. The data were collected following observation checklists and an adapted set of questions: knowledge of risk perception, training, personal hygiene, cleanliness of the selling site, water supply, refreshment condition, packaging materials, food handling practices and foodborne pathogens. Data were analysed by using means, frequencies, standard deviation, 95% confidence interval and t-test. The results of survey showed that women represent 94% of 233 total sellers. Eighty five percent 85.4% did not receive appropriate training about food hygiene and 72.5% of them did not know the reasons of local beverages and ice contamination. Only 35.6% of the sellers used freeze system to store beverages. Poor quality of water and hands implicated to local beverage manufacturing were respectively assigned 8.6% and 7.3%. Statistical analyses revealed significant difference (P < 0.05) between hygiene training and stationary sellers (P = 0.004), hygiene training and source of water (P = 0.02), hygiene training and cold chain (P = 0.013). In view of the socio economic importance of local beverages and their role in the unexpected arrival of food-borne diseases, local beverages sellers should be regularly trained, retrained in order to prevent outbreaks of food-borne illnesses.     

Food safety knowledge and practices among Saudi women

The present cross sectional study was conducted on 811 Saudi women to evaluate their food safety knowledge and practices and explore factors affecting them. They reported better food safety practices than knowledge in overall food safety and all parameters except cooking. Personal hygiene was the parameter where they reported higher mean knowledge and practice (63.4% and 73.8%; respectively) with the lowest mean knowledge score in utensils and equipment (49.8%) whereas the lowest mean practice (60.2%) was in cooking. Saudi women with higher studies and those with 60 years and more showed higher mean knowledge and practice score in overall food safety and most parameters than those in other educational levels or age groups with significant variations (P < 0.05) among different educational levels except in practicing personal hygiene. Working women showed higher mean knowledge and practice than non working in all parameters with significant variation between their mean knowledge scores except in personal hygiene. Launching a food safety education program and repeating it at specific intervals is recommended.     

Efficacy of the theory of planned behaviour model in predicting safe food handling practices

The majority of food-borne disease outbreaks result from malpractice during food preparation in small food businesses. Effective food safety management, including the adoption of safe food handling practices learnt during food safety training programmes, is thus an important strategy to limit incidences of food poisoning. This study explores the impact of basic or foundation level food hygiene training on the attitudes, and intentions of food handlers to conduct safe food handling practices at every occasion.The Theory of Planned Behaviour was used to evaluate the relative impact of different influences on the intentions and self-reported behaviours of 249 food handlers, in hospitality settings. Interviews were also conducted with food handlers, and their managers to seek further insight into the changes in attitude and intent to conduct safe food handling practices after basic or foundation level food hygiene training.     

Smallholder dairy processing in Zimbabwe: hygienic practices during milking and the microbiological quality of the milk at the farm and on delivery

The hygiene practices during milking and the microbiological quality of milk at the farm and on delivery at three smallholder dairies in Zimbabwe were studied. Petrifilm™ was used for the determination of Escherichia coli, coliforms and aerobic mesophilic counts (AMC). Using AMC Petrifilms™ as contact plates, 83% (n=66) of the utensils used for milking had >300 cfu per 20 cm². Of milk samples at the farm, 95% (n=24) had E. coli counts $\text{<10}{}^1\text{cfu}\text{ml}{}^{\mathrm{-1}}$, and all had $\text{AMC}\text{<10}{}^5\text{cfu}\text{ml}{}^{\mathrm{-1}}$. On delivery at the dairy, the proportion of milk samples with $\text{AMC}\text{>10}{}^5\text{cfu}\text{ml}{}^{\mathrm{-1}}$ was 28%. The increase in number of microorganisms in the milk was correlated with factors which would increase delivery time.     

Food safety awareness,knowledge and practices among students in Slovenia

It is critical for children to understand food-related risks to preserve their health and the health of others, particularly because their food preparation responsibilities will increase in adulthood. The purpose of this study (n = 1272) was to explore the inclusion of 10- to 12-year-old students in food preparation activities and to determine their understanding of food-related risks, food safety knowledge and self-reported practices in their domestic environment prior to systematic involvement in these activities during regular schooling. This study highlighted their inclusion in food preparation activities with limited experiences. For food-related risks, a high level of perceived severity and a low level of perceived vulnerability were observed. Particular lack of knowledge was identified regarding the impact of temperature on microorganisms. Additionally, self-reported practices indicated risky behaviours for the prevention of cross-contamination, preservation of leftovers, re-heating of food in a potentially unsafe manner and food preparation activities with unprotected wounds on their hands. These results demonstrate that the systematic teaching of basic food safety principles as early as primary school remains necessary.     

Home food safety knowledge,risk perception,and practices among Mexican-Americans

Little is known about the home food safety practices of Mexican-Americans living in the U.S. The current study examined the knowledge, perception of food safety risk and factors associated with home food safety practices among the Mexican-Americans who cook regularly for their families. Ten focus group interviews in New York and Texas identified a number of issues. Most participants did not defrost properly (i.e., placed frozen meat in the sink or countertop) and did not handle leftovers safely (i.e., cooled down more than 2 h at room temperature). Although participants reported good hygienic practices in the use of utensils when cooking, there seemed to be limited awareness of the dangers of cross-contamination when handling raw meats and produce; unsafe thawing of raw meats by leaving the raw meat in the sink or counter, and handling of cooked meats. Many incorrectly believed that the appearance of cooked meats was an indicator of safety, and that a food thermometer was unnecessary. These focus group findings informed a probability–based web panel survey (N = 468) of Mexican-Americans who cook for their families in the United States. The survey study reports two major findings: (1) Mexican-Americans' perception and awareness about food safety risk were closely related to their reported food preparation practices (except for eating raw eggs) and (2) Mexican-Americans born in the U.S. and those of Mexican origin living in the U.S. differed in their level of risk awareness and in their compliance with some associated food safety practices. Practical implications are discussed for designing targeted communication campaigns to increase compliance with safe home food preparation practices.     

Food safety knowledge and practices among college female students in north of Jordan

Young adults have inadequate knowledge about measures needed to prevent foodborne illnesses. The objectives of this study were to assess the level of food safety knowledge and to investigate the association between the level of food safety knowledge and the socio-demographic and academic variables among college female students staying at dorms in north of Jordan. Information concerning socio-demographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions included 5 major scales that covered key food safety concepts. A total of 867 female students participated in the study (mean age = 20.07 ± 1.81 years). The overall passing percentage of food safety knowledge was 33.9%. Students were most knowledgeable about prevention of cross contamination and disinfection procedures and had the most difficulties with items related to cooking responsibilities and with food sources of foodborne pathogens. Chi-square results revealed that students who were seniors and in majors related to health sciences, always prepared foods by themselves, reported that they had excellent or very good food safety knowledge, ate out 3 times or less from restaurants, and previously got food poisoning were more likely to pass food safety knowledge questions (P < 0.05). In conclusion, improving students’ knowledge about food safety is an issue that should be taken in consideration; therefore there is a need for developing food safety educational programs that cover key food safety concepts. The school and university setting would be an effective place to reach and teach the young with food safety concepts.     

Starter culture fermentation of Chinese sauerkraut: Growth,acidification and metabolic analyses

Chinese sauerkraut is a kind of traditional and typical fermented food. Four lactic acid bacteria (LAB) strains, Leuconostoc mesenteroides NCU1426, Lactococcus lactis NCU1315, Lactobacillus plantarum NCU1121 and Lactobacillus casei NCU1222 isolated from Chinese sauerkraut, were used in single starter cultures. Microbiological changes and pH values were monitored during fermentation. Metabolic substrates and products during the fermentation were examined using high performance liquid chromatography (HPLC) technology. Results have shown that Leu. mesenteroides and Lc. lactis grew faster, produced lactic acid earlier and were poorly acid-resistant, whereas Lb. plantarum and Lb. casei produced much more lactic acid throughout fermentation and showed better acid-tolerance. Two Lactococcus had outstanding performance in sucrose utilization while the other two Lactobacillus were likely to use glucose and fructose during fermentation. Unexpectedly, Leu. mesenteroides and Lc. lactis showed weak citric acid metabolism in fermentation. All the four LAB strains were able to utilize malic acid in early fermentation. In conclusion, these LAB strains have shown notable differences in growth and fermentative properties during starter culture fermentation of Chinese sauerkraut, probably resulting from LAB fermentative function and a mixture of complex substrates.     

Psychosocial and health-status determinants of safe food handling among consumers: A systematic review and meta-analysis

Consumers often engage in unsafe food handling practices at home, and various psychosocial and health-status constructs have been investigated to attempt to explain the underlying reasons affecting consumers' use of such practices. We conducted a systematic review of these studies to synthesize the associations between psychosocial and health-status constructs and consumer safe food handling behaviours to inform future research and interventions. The review followed standard systematic review procedures including: comprehensive search strategy; relevance screening of references; characterization of articles; data extraction; and risk-of-bias assessment. Meta-analysis was conducted on odds ratio (OR) and Pearson's r measures of association within unique data subgroups that were stratified by eight categories of behavioural determinants, five behavioural constructs, and two outcome types. A total of 66 relevant studies were identified. Knowledge was the most commonly investigated behavioural-determinant category (70%), but was only associated with one of the individual behavioural constructs: prevention of cross-contamination and practicing personal hygiene (adjusted OR = 1.56; 95% CI = 1.17, 2.06; I² = 40%; n = 4 studies). In contrast, attitudes and risk perceptions, the second most commonly investigated category (61%), was significantly associated with all constructs (adjusted ORs ranging from 1.84 to 3.63) except for avoiding the consumption of risky foods. Habits, subjective norm, and measures of self-confidence and control were consistently and strongly associated with various outcomes. Behavioural intentions had inconsistent associations with behaviours, while cues to action and the high-risk health status of consumers and their families were not associated with any outcomes. Most studies (77%) only reported measures of association that were unadjusted for confounding variables, resulting in high risk-of-bias ratings for most outcomes. Stratified analyses indicated that adjusted ORs differed from unadjusted measures. The review findings highlight key psychosocial constructs that could be targeted in future research and interventions to improve consumers' safe food handling behaviours.     

The relationship among food safety knowledge,attitudes and self-reported HACCP practices in restaurant employees

This study investigates relationships among food safety knowledge, attitudes and hazard analysis critical control point (HACCP) practices in restaurant employees in Taiwan. The authors administered a baseline questionnaire to 542 restaurant employees to assess their food safety knowledge, attitude and HACCP practices. A total of 421 valid questionnaires were returned and used in analysis. Mean scores for each survey item were calculated and used in a structural equation model (SEM) designed to assess interrelationships between the three. Participants scored an average 84.7% correct in food safety knowledge, with highest and lowest correct scores in, respectively, the food poisoning and good hygienic practices (GHP) constructs. The highest score in the attitude section was “concern for food safety” followed by “self-improvement.” With the exception of the food poisoning construct, this study found correlations among knowledge, attitude, and HACCP practices, with attitude mediating the relationship between knowledge and HACCP practices. The implications of these findings are discussed.     

Study on food safety concerns,knowledge and practices among university students in Saudi Arabia

Food Safety is important not only for the health of consumers but also the entire food industry and regulatory authorities. University students are an important target group as they are most likely to engage in risky eating behaviors and food handling practices making them susceptible to foodborne illness. The objectives of this study were to assess the level of food safety concerns, knowledge and practices among male and female university students of King Saud University, Saudi Arabia. Information concerning sociodemographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions were divided into four sections that covered key food safety concepts. A total of 808 students took questionnaires of which 66.08% responded (mean age 21.1 ± 2.9). Major food concerns for students were food taste, food temperature, food presentation, wellness of cooked food, cleanliness of serving area and appearance of food handlers. Students displayed good knowledge concerning food safety. Respondents were most knowledgeable about the cleanliness of kitchen surfaces and utensils, prevention of cross contamination and hand hygiene but demonstrated poor knowledge about heat treatment of food and temperature. Good knowledge of food safety was reflected in food safety practiced by the students except temperature control. Chi-square test results revealed that both male and female students demonstrated comparable food safety knowledge and practices. This is probably the first gender-based report on the food safety concerns, knowledge and practice among students of King Saud University, Saudi Arabia. The study highlights the need for educational programs that aim not only to provide knowledge but also encourage the students to practice the food safety measures strictly.     

Evaluation of food safety and sanitary practices among food vendors at car parks in Ile Ife,southwestern Nigeria

Globally, the street food business has expanded rapidly and provides access to a diversity of inexpensive, ready-to-eat variety of food for customers. Street Food vendors (SFVs) operate where numerous customers exist and their operations are poorly regulated in Nigeria. Globally, SFVs were implicated in several outbreaks of foodborne diseases. This study therefore evaluates the behavioural characteristics and hygiene practices of SFVs in car parks in Ile Ife, southwestern Nigeria.The study was cross sectional in design and utilized interviewer-administered questionnaire on 160 randomly selected SFVs, targeting demography, food and personal hygiene practices and knowledge of foodborne diseases.Most respondents were <40 years (134, 83.7%); females (147, 91.9%); married (125, 78.1%); had at least secondary education (144, 90%); and vend whole meals (151, 94.3%), respectively. In addition, only 27 (16.9%) ‘always’ wash hands after using the toilet; 100 (62.5%) ‘rarely’ keep finger nails short while only 6 (3.8%) SFVs ‘always’ refrigerate leftover cooked food, though experiences power outages that compromise refrigeration temperatures. About ⅔ (61.9%) of the SFVs had no formal training and their medical status is unknown. Hence, inception and refreshers trainings should be mandatory and enforced by appropriate authorities. In addition, supportive monitoring, supervision, among others are necessary to promote compliance.     

空分装置的系统组成及安全使用探讨

本文主要探讨空分装置的组成及配置,以及空分装置的安全使用。     

油田安全生产的影响因素及措施分析

油田安全对于整个油田的生产效率有着重要的影响。本文从制度、技术和信息沟通等方面对油田安全生产的影响因素进行了分析,并提出了相应的解决对策。     

钻井事故危险源分析与安全监控系统研究

钻井作业经常会发生复杂和事故。为降低风险,减少事故发生,依照安全工程领域三类危险源理论,分析了钻井作业过程中的危险源,将其划分为静态和动态两大类。针对其中绝大多数可观测和可控的危险源,提出了钻井作业单危险源监控多Agent组示意性模型,并以此为基础构建了包括井场、基地两级的钻井安全分布式监控系统,该系统是一套较实用有效的安全监控系统。     

成品油库健康安全环境风险评价

建立HSE管理体系,就是建立以风险管理为核心的预防为主的管理方式,风险评价在体系的建立和运行过程中起着非常重要的作用。     

安全可靠的企业门户平台方案设计及应用

企业信息门户系统已成为支持企业业务运行的综合平台,为提高企业信息门户的应用性能,保证门户系统的平稳高效运行,提出了一种基于微软门户平台组件、采用网络负载均衡与数据库集群的体系架构,详细论述了RAID、网络负载均衡、数据库集群等关键技术及具体实现方法.通过在生产环境中的运行,提高了系统的资源使用效率、系统的吞吐率以及系统的容错性能.