Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch002
Noor-Azira Abdul Mutalib, Noor Aniza Abdul Rahim, Ungku Fatimah Ungku Zainal Abidin
Food poisoning cases in Malaysia showed an increasing trend every year where 496 episodes were reported in 2018 as compared to 401 episodes in the same week of the year 2017. Bacillus cereus is one of the foodborne pathogens related to food poisoning cases in Malaysia. The main cause for the outbreak of B. cereus is the unregulated temperature during holding time. This study was conducted to detect the presence of aerobic bacteria and B. cereus present in ready-to-eat food in Northern Perak. A total of 83 food samples were collected and analyzed for the microbial count. The result shows that aerobic bacteria and B. cereus were detected in 28% of the samples. B. cereus count in food samples tested ranged from 100 cfu/g to 42000 cfu/g, whereas the aerobic bacteria recorded a range of 500 cfu/g to 2100000 cfu/g. The highest percentage of B. cereus was found in rice-based food, followed by meat, poultry, and gravy dishes. Positive colonies of B. cereus were further tested for anti-microbial resistance profile. Most B. cereus isolates showed resistance to tetracycline and clindamycin.
{"title":"Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia","authors":"Noor-Azira Abdul Mutalib, Noor Aniza Abdul Rahim, Ungku Fatimah Ungku Zainal Abidin","doi":"10.4018/978-1-7998-7415-7.ch002","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch002","url":null,"abstract":"Food poisoning cases in Malaysia showed an increasing trend every year where 496 episodes were reported in 2018 as compared to 401 episodes in the same week of the year 2017. Bacillus cereus is one of the foodborne pathogens related to food poisoning cases in Malaysia. The main cause for the outbreak of B. cereus is the unregulated temperature during holding time. This study was conducted to detect the presence of aerobic bacteria and B. cereus present in ready-to-eat food in Northern Perak. A total of 83 food samples were collected and analyzed for the microbial count. The result shows that aerobic bacteria and B. cereus were detected in 28% of the samples. B. cereus count in food samples tested ranged from 100 cfu/g to 42000 cfu/g, whereas the aerobic bacteria recorded a range of 500 cfu/g to 2100000 cfu/g. The highest percentage of B. cereus was found in rice-based food, followed by meat, poultry, and gravy dishes. Positive colonies of B. cereus were further tested for anti-microbial resistance profile. Most B. cereus isolates showed resistance to tetracycline and clindamycin.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122300211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.
{"title":"A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia","authors":"Genevie Eleanor Ruby, Ungku Fatimah Ungku Zainal Abidin","doi":"10.4018/978-1-7998-7415-7.ch007","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch007","url":null,"abstract":"Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133619293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch004
A. Sameen, A. Sahar, Farwa Tariq, U. M. Khan, Tayyaba Tariq, Bushra Ishfaq
Food is any material or substance eaten or drunk to provide energy and nutrients for the body's growth, development, and maintenance. Food can be considered safe if it is free from all hazardous substances that can affect consumer health. Food safety issues can place a high burden of responsibility on traders, government bodies, and international organizations. This chapter covers the hazards, their types, foodborne diseases, and strategies to ensure food safety and quality. Different food quality and safety assurance programs are discussed as well like quality management systems, HACCP certification, ISO 9000 family, good manufacturing practices (GMP)/good hygiene practices (GHP), total quality management (TQM), good working practices (GWP), good lab practices (GLP), etc. Moreover, the role of some novel processing technologies is also focused on in this regard.
{"title":"Food Microbial Hazards, Safety, and Quality Control","authors":"A. Sameen, A. Sahar, Farwa Tariq, U. M. Khan, Tayyaba Tariq, Bushra Ishfaq","doi":"10.4018/978-1-7998-7415-7.ch004","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch004","url":null,"abstract":"Food is any material or substance eaten or drunk to provide energy and nutrients for the body's growth, development, and maintenance. Food can be considered safe if it is free from all hazardous substances that can affect consumer health. Food safety issues can place a high burden of responsibility on traders, government bodies, and international organizations. This chapter covers the hazards, their types, foodborne diseases, and strategies to ensure food safety and quality. Different food quality and safety assurance programs are discussed as well like quality management systems, HACCP certification, ISO 9000 family, good manufacturing practices (GMP)/good hygiene practices (GHP), total quality management (TQM), good working practices (GWP), good lab practices (GLP), etc. Moreover, the role of some novel processing technologies is also focused on in this regard.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132882276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch009
Siti Nurhayati Khairatun
Food terrorism issues have gained attention from the food industry globally. Food terrorism is a threat, sabotage, or contamination act to the food supply chain committed intentionally by people with a purpose to harm the public, jeopardize the economy, and disrupt the social and political system. More seriously, injury and death caused by contaminated food are inevitable. In Malaysia, very few studies have delved into food terrorism research. Therefore, this chapter presents a study to evaluate the level of awareness among consumers in the Klang Valley towards food terrorism activities. A quantitative survey was employed to gather data from consumers residing in the Klang Valley. Approximately 384 reusable surveys were analyzed using Pearson correlation and one-way analysis of variance to generate the results. The results indicated that customers in Klang Valley have an average level of awareness of food terrorism activities. This study offers a baseline reference for future research to investigate a wide area of food terrorism in Malaysia.
{"title":"Evaluating Level of Awareness of Food Terrorism Activities Among Consumers in Klang Valley, Malaysia","authors":"Siti Nurhayati Khairatun","doi":"10.4018/978-1-7998-7415-7.ch009","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch009","url":null,"abstract":"Food terrorism issues have gained attention from the food industry globally. Food terrorism is a threat, sabotage, or contamination act to the food supply chain committed intentionally by people with a purpose to harm the public, jeopardize the economy, and disrupt the social and political system. More seriously, injury and death caused by contaminated food are inevitable. In Malaysia, very few studies have delved into food terrorism research. Therefore, this chapter presents a study to evaluate the level of awareness among consumers in the Klang Valley towards food terrorism activities. A quantitative survey was employed to gather data from consumers residing in the Klang Valley. Approximately 384 reusable surveys were analyzed using Pearson correlation and one-way analysis of variance to generate the results. The results indicated that customers in Klang Valley have an average level of awareness of food terrorism activities. This study offers a baseline reference for future research to investigate a wide area of food terrorism in Malaysia.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127510397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch005
Ungku Fatimah Ungku Zainal Abidin, M. Sanny, Nur Hanani Zainal Abedin
Polystyrene is commonly used on a daily basis for the packaging of takeaways as if people assume that it is safe. Although studies show the migration of styrene into food could cause adverse health impacts such as cancer, neurotoxicity, and hormone-related problems, less is known about public awareness of its risk. This chapter presents a study conducted to assess the level of knowledge, attitude, and practice (KAP) of polystyrene food packaging usage among food operators (i.e., hawkers, restaurants, and night market). Data were collected using self-administered to survey 115 food operators. Results show that the food operators have a moderate knowledge and attitude in polystyrene usage. Their practice in polystyrene usage is still poor. Food operators from restaurants had the highest level of KAP compared to hawker and night markets. The finding could provide some guides in developing interventions to educate food operators about food safety issues related to polystyrene.
{"title":"Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators","authors":"Ungku Fatimah Ungku Zainal Abidin, M. Sanny, Nur Hanani Zainal Abedin","doi":"10.4018/978-1-7998-7415-7.ch005","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch005","url":null,"abstract":"Polystyrene is commonly used on a daily basis for the packaging of takeaways as if people assume that it is safe. Although studies show the migration of styrene into food could cause adverse health impacts such as cancer, neurotoxicity, and hormone-related problems, less is known about public awareness of its risk. This chapter presents a study conducted to assess the level of knowledge, attitude, and practice (KAP) of polystyrene food packaging usage among food operators (i.e., hawkers, restaurants, and night market). Data were collected using self-administered to survey 115 food operators. Results show that the food operators have a moderate knowledge and attitude in polystyrene usage. Their practice in polystyrene usage is still poor. Food operators from restaurants had the highest level of KAP compared to hawker and night markets. The finding could provide some guides in developing interventions to educate food operators about food safety issues related to polystyrene.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"30 15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133899218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch003
M. Ahmad, A. Sahar, Muhammad Imran, M. Khan, R. Ahmad, Muhammad Bilal Hussain, Muhammad Faizan Afzal, Marwa Waheed
In this modern era of digitalization and consumer awareness regarding food safety issues, it has become important to build proper strategies that can ensure the quality and safety of the food items from farm to forks. People love to eat at restaurants not only during business meetings but also with their family for fun and entertainment. The choice and safety of the food is vital to attract the consumer in this competitive environment. Previously, conventional methods have been employed for assurance of quality and safety parameters of the food. But in this modern era, there are many potential alternatives that can serve the purpose rapidly and non-destructively. Hence, this chapter describes the rapid and non-destructive methodologies such as fluorescence, NIRS, MIR, and Raman spectroscopy that can be used for the food safety evaluations.
{"title":"Rapid and Non-Invasive Techniques","authors":"M. Ahmad, A. Sahar, Muhammad Imran, M. Khan, R. Ahmad, Muhammad Bilal Hussain, Muhammad Faizan Afzal, Marwa Waheed","doi":"10.4018/978-1-7998-7415-7.ch003","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch003","url":null,"abstract":"In this modern era of digitalization and consumer awareness regarding food safety issues, it has become important to build proper strategies that can ensure the quality and safety of the food items from farm to forks. People love to eat at restaurants not only during business meetings but also with their family for fun and entertainment. The choice and safety of the food is vital to attract the consumer in this competitive environment. Previously, conventional methods have been employed for assurance of quality and safety parameters of the food. But in this modern era, there are many potential alternatives that can serve the purpose rapidly and non-destructively. Hence, this chapter describes the rapid and non-destructive methodologies such as fluorescence, NIRS, MIR, and Raman spectroscopy that can be used for the food safety evaluations.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"19 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130945699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch008
Siti Nurhayati Khairatun, F. Nuzla
The Maldives relies completely on imported food for its staples such as rice, flour, and sugar. It is reported that the Maldives produces less than one-tenth of its overall food requirements. Due to its huge dependence on imported food products, Maldives is exposed to a high risk of contaminated food and foodborne illnesses caused within the supply chain. This chapter aimed to investigate the level of awareness among the public of the Maldives relating to food safety practices in the food industry. An online survey was developed and administered to the consumers in the Maldives. A total number of 369 usable responses were analyzed statistically. The findings highlight that even though there was a high level of awareness of the participants towards food safety in general, participants were poorly aware of the activities and the consumers' roles in the food safety practices. This study serves as a baseline study for future research in this area, particularly in the Maldives.
{"title":"Assessing Consumer Awareness and Opinion Toward Food Safety Practices and Policies in the Maldives","authors":"Siti Nurhayati Khairatun, F. Nuzla","doi":"10.4018/978-1-7998-7415-7.ch008","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch008","url":null,"abstract":"The Maldives relies completely on imported food for its staples such as rice, flour, and sugar. It is reported that the Maldives produces less than one-tenth of its overall food requirements. Due to its huge dependence on imported food products, Maldives is exposed to a high risk of contaminated food and foodborne illnesses caused within the supply chain. This chapter aimed to investigate the level of awareness among the public of the Maldives relating to food safety practices in the food industry. An online survey was developed and administered to the consumers in the Maldives. A total number of 369 usable responses were analyzed statistically. The findings highlight that even though there was a high level of awareness of the participants towards food safety in general, participants were poorly aware of the activities and the consumers' roles in the food safety practices. This study serves as a baseline study for future research in this area, particularly in the Maldives.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114171811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch006
S. Ramli, J. Wong
Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safety protocols to all individuals involved in food storage, preparation, and serving. The scope was structured into (1) identification of hazardous ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and sanitation.
{"title":"Standard Food Safety Practices From Receiving to Cleaning in the Restaurant","authors":"S. Ramli, J. Wong","doi":"10.4018/978-1-7998-7415-7.ch006","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch006","url":null,"abstract":"Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safety protocols to all individuals involved in food storage, preparation, and serving. The scope was structured into (1) identification of hazardous ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and sanitation.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132338964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-7415-7.ch001
Ruby Siwach
Food safety has gained global attention due to rising issues of food-borne illnesses, adulteration, and increased consumer awareness about food safety worldwide. It is a challenge for the governments and the food industry itself to maintain food safety throughout the food and supply chain. There are several systems and processes adopted by various countries to ensure food safety, and the food safety audits are one of the indispensable tools to achieve the goals of food quality and safety. Rising trends of consuming processed foods, eating out in restaurants and cafes, home deliveries of food from outside worldwide have made the auditing process very essential to ensure that the food products are being manufactured, stored, and sold in compliance with national and international standards. This chapter aims at providing an overview of the food audit processes, scope, importance, challenges, and future trends.
{"title":"Food Safety Audits","authors":"Ruby Siwach","doi":"10.4018/978-1-7998-7415-7.ch001","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch001","url":null,"abstract":"Food safety has gained global attention due to rising issues of food-borne illnesses, adulteration, and increased consumer awareness about food safety worldwide. It is a challenge for the governments and the food industry itself to maintain food safety throughout the food and supply chain. There are several systems and processes adopted by various countries to ensure food safety, and the food safety audits are one of the indispensable tools to achieve the goals of food quality and safety. Rising trends of consuming processed foods, eating out in restaurants and cafes, home deliveries of food from outside worldwide have made the auditing process very essential to ensure that the food products are being manufactured, stored, and sold in compliance with national and international standards. This chapter aims at providing an overview of the food audit processes, scope, importance, challenges, and future trends.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126882680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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