Deep tissue lymph nodes (DTLNs) could be an important source of Salmonella in pork because carcass decontamination strategies have no effect on Salmonella cells that are deeply embedded and protected. The objective of this study was to determine the prevalence, concentration, and antimicrobial resistance of Salmonella in DTLNs in chilled hog carcasses as well as in ground pork. A total of 400 DTLNs were collected over a 10-month period from a commercial pork processing plant. Salmonella was detected in 2 (0.5%) of 400 DTLNs; Salmonella Uganda was detected in a DTLN from the belly and Salmonella Bovismorbificans in one DTLN from the shoulder. Salmonella Uganda was also detected in one ground pork sample. The three Salmonella isolates were susceptible to all antimicrobials tested, and no clinically significant antimicrobial resistance genes were detected in these genomes after sequencing. The prevalence of Salmonella in DTLNs in pork tissues intended for human consumption is very low and could be a minor source of contamination in the production of ground pork. These findings are important for the pork industry to assess the risks and benefits of removing DTLNs from pork cuts and trimmings.
{"title":"Salmonella Prevalence is Low in Deep Tissue Lymph Nodes of Hog Carcasses from a Pork Processing Plant in Alberta, Canada","authors":"D. Holman","doi":"10.4315/fpt-23-005","DOIUrl":"https://doi.org/10.4315/fpt-23-005","url":null,"abstract":"Deep tissue lymph nodes (DTLNs) could be an important source of Salmonella in pork because carcass decontamination strategies have no effect on Salmonella cells that are deeply embedded and protected. The objective of this study was to determine the prevalence, concentration, and antimicrobial resistance of Salmonella in DTLNs in chilled hog carcasses as well as in ground pork. A total of 400 DTLNs were collected over a 10-month period from a commercial pork processing plant. Salmonella was detected in 2 (0.5%) of 400 DTLNs; Salmonella Uganda was detected in a DTLN from the belly and Salmonella Bovismorbificans in one DTLN from the shoulder. Salmonella Uganda was also detected in one ground pork sample. The three Salmonella isolates were susceptible to all antimicrobials tested, and no clinically significant antimicrobial resistance genes were detected in these genomes after sequencing. The prevalence of Salmonella in DTLNs in pork tissues intended for human consumption is very low and could be a minor source of contamination in the production of ground pork. These findings are important for the pork industry to assess the risks and benefits of removing DTLNs from pork cuts and trimmings.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48242909","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}
Poor food handling practices at home are a common cause of foodborne illness. Children are more susceptible to foodborne illness than adults. Because children’s food safety depends on the safe food handling practices of parents and caregivers, this study aims to identify determinants of safe food handling practices among Canadian families with children under 18 years. Data for Canadian households with children (n = 294) were extracted from a larger telephone survey conducted across all Canadian provinces and territories between 2014 and 2015. Four food safety practice outcomes and six demographic variables were examined using multivariable logistics regression. Most survey participants were females (56%) who had less than a bachelor’s degree (67%) and were caring for one child (55%). Approximately 90% of caregivers reported proper hand hygiene, and 79% refrigerated leftovers within 2 h of cooking. Only 33% of caregivers reported preventing cross-contamination, and fewer reported using food thermometers for poultry cuts (13%) and hamburgers (11%). Those in the higher income and education categories were less likely to follow safe food handling practices such as hand hygiene and safe refrigeration of leftovers. This research highlights the need for food safety interventions that target Canadian families with children within certain demographic groups.
{"title":"Identifying Predictors of Safe Food Handling Practices among Canadian Households with Children Under Eighteen Years","authors":"David Obande","doi":"10.4315/fpt-22-039","DOIUrl":"https://doi.org/10.4315/fpt-22-039","url":null,"abstract":"Poor food handling practices at home are a common cause of foodborne illness. Children are more susceptible to foodborne illness than adults. Because children’s food safety depends on the safe food handling practices of parents and caregivers, this study aims to identify determinants of safe food handling practices among Canadian families with children under 18 years. Data for Canadian households with children (n = 294) were extracted from a larger telephone survey conducted across all Canadian provinces and territories between 2014 and 2015. Four food safety practice outcomes and six demographic variables were examined using multivariable logistics regression. Most survey participants were females (56%) who had less than a bachelor’s degree (67%) and were caring for one child (55%). Approximately 90% of caregivers reported proper hand hygiene, and 79% refrigerated leftovers within 2 h of cooking. Only 33% of caregivers reported preventing cross-contamination, and fewer reported using food thermometers for poultry cuts (13%) and hamburgers (11%). Those in the higher income and education categories were less likely to follow safe food handling practices such as hand hygiene and safe refrigeration of leftovers. This research highlights the need for food safety interventions that target Canadian families with children within certain demographic groups.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45696018","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}
Starting in 2016, the Produce Safety Alliance (PSA) Grower Training has been offered as the only Food and Drug Administration–approved course to meet the Food Safety Modernization Act Produce Safety Rule educational requirements for produce growers. This study interviewed farmers four to six years after training to measure changes made. Other studies have measured change one year after training. The most common types of changes this study’s participants made were in the areas of health and hygiene and preventing cross-contamination. These changes did not differ by farm size. The authors expected farmers would have made more difficult changes, given the greater amount of time between taking the training and the study. However, the greatest barriers to making food safety changes—limited time, money, and labor availability—persisted for study participants. This study also found that human capital was the most effective resource that helped farms make food safety changes. Recommendations based on the study include prioritizing states' federally funded Cooperative Agreement Program *Author for correspondence: Phone: +1 319.559.2193; Email: arlene@iastate.edu (CAP) funds to pay for staff, taking advantage of the three ways to offer the PSA Grower Training, and investing in ways to help overcome the main barriers that growers identified: time, money, and labor constraints.
{"title":"Produce Safety Alliance Training: Long-Term Behavioral Change Study in the North Central Region","authors":"Arlene E. Enderton","doi":"10.4315/fpt-22-034","DOIUrl":"https://doi.org/10.4315/fpt-22-034","url":null,"abstract":"Starting in 2016, the Produce Safety Alliance (PSA) Grower Training has been offered as the only Food and Drug Administration–approved course to meet the Food Safety Modernization Act Produce Safety Rule educational requirements for produce growers. This study interviewed farmers four to six years after training to measure changes made. Other studies have measured change one year after training. The most common types of changes this study’s participants made were in the areas of health and hygiene and preventing cross-contamination. These changes did not differ by farm size. The authors expected farmers would have made more difficult changes, given the greater amount of time between taking the training and the study. However, the greatest barriers to making food safety changes—limited time, money, and labor availability—persisted for study participants. This study also found that human capital was the most effective resource that helped farms make food safety changes. Recommendations based on the study include prioritizing states' federally funded Cooperative Agreement Program *Author for correspondence: Phone: +1 319.559.2193; Email: arlene@iastate.edu (CAP) funds to pay for staff, taking advantage of the three ways to offer the PSA Grower Training, and investing in ways to help overcome the main barriers that growers identified: time, money, and labor constraints.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48141430","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}
Contaminated agricultural water has been a source of pathogenic Escherichia coli in recent produce-related outbreaks. The purpose of this study was to characterize E. coli isolates from agricultural water sources by using whole-genome sequencing (WGS) to better understand contamination routes. Groundwater and surface water samples were collected quarterly from five farms in Missouri and Kansas over a 1-year period. Samples were tested for generic E. coli by using U.S. Environmental Protection Agency Method 1603, and presumptive E. coli colonies were isolated. In total, 570 isolates were analyzed by PCR, with 191 of these isolates confirmed as E. coli. WGS was completed using an Illumina MiSeq system. The de novo genome assemblies were obtained with Shovill pipeline version 0.9. The NCBI Pathogen Detection system was used to identify antimicrobial resistance (AMR) genes. The prevalence of E. coli was higher during spring and summer than winter. A diverse serotype pool was observed where more than 53% of isolates could be linked to a bovine source as the potential animal host. An AMR analysis showed that 100% of isolates carried at least two antimicrobial resistance genes. Recognizing the diversity of E. coli may help guide agricultural water assessments as proposed in the new agricultural water rule Food Safety Modernization Act Produce Safety Rule.
{"title":"Characterization of Escherichia coli Isolates from Agricultural Water on Kansas and Missouri Fresh Produce Farms by Whole-Genome Sequencing","authors":"V. Trinetta","doi":"10.4315/fpt-22-038","DOIUrl":"https://doi.org/10.4315/fpt-22-038","url":null,"abstract":"Contaminated agricultural water has been a source of pathogenic Escherichia coli in recent produce-related outbreaks. The purpose of this study was to characterize E. coli isolates from agricultural water sources by using whole-genome sequencing (WGS) to better understand contamination routes. Groundwater and surface water samples were collected quarterly from five farms in Missouri and Kansas over a 1-year period. Samples were tested for generic E. coli by using U.S. Environmental Protection Agency Method 1603, and presumptive E. coli colonies were isolated. In total, 570 isolates were analyzed by PCR, with 191 of these isolates confirmed as E. coli. WGS was completed using an Illumina MiSeq system. The de novo genome assemblies were obtained with Shovill pipeline version 0.9. The NCBI Pathogen Detection system was used to identify antimicrobial resistance (AMR) genes. The prevalence of E. coli was higher during spring and summer than winter. A diverse serotype pool was observed where more than 53% of isolates could be linked to a bovine source as the potential animal host. An AMR analysis showed that 100% of isolates carried at least two antimicrobial resistance genes. Recognizing the diversity of E. coli may help guide agricultural water assessments as proposed in the new agricultural water rule Food Safety Modernization Act Produce Safety Rule.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45624393","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}
There is strong consumer demand for local, value- added food products; however, these smaller scale food manufacturing operations tend to face more challenges in understanding and complying with food safety regulations, specifically, the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule. An eight- module educational program was developed to introduce food safety throughout the product development life cycle and included concepts related to the FSMA PCHF rule. The program was offered in person (n = 2) and virtually (n = 6) to 143 participants in total, who were mostly early-stage food developers. Most (74%, n = 90) had little to no prior food safety-related training and experience. The majority (93%, n = 90) agreed they will apply the knowledge and skills learned in the course to food applications, such as developing food safety plans, label review, and good manufacturing practices. Self-rated level understanding for each module ranged from 4.4 to 4.6 on a 5-point Likert scale. Overall, participants felt better prepared to conduct various food safety activities after taking the course, supporting the need for non-mandatory training opportunities to enhance FSMA PCHF regulatory compliance. These types of training may be important for small-scale operations to improve the learning outcome and regulatory compliance.
{"title":"Increasing Food Safety Preparedness of Small and Emerging Food Businesses with Targeted Food Safety Training","authors":"A. Kinchla","doi":"10.4315/fpt-22-031","DOIUrl":"https://doi.org/10.4315/fpt-22-031","url":null,"abstract":"There is strong consumer demand for local, value- added food products; however, these smaller scale food manufacturing operations tend to face more challenges in understanding and complying with food safety regulations, specifically, the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule. An eight- module educational program was developed to introduce food safety throughout the product development life cycle and included concepts related to the FSMA PCHF rule. The program was offered in person (n = 2) and virtually (n = 6) to 143 participants in total, who were mostly early-stage food developers. Most (74%, n = 90) had little to no prior food safety-related training and experience. The majority (93%, n = 90) agreed they will apply the knowledge and skills learned in the course to food applications, such as developing food safety plans, label review, and good manufacturing practices. Self-rated level understanding for each module ranged from 4.4 to 4.6 on a 5-point Likert scale. Overall, participants felt better prepared to conduct various food safety activities after taking the course, supporting the need for non-mandatory training opportunities to enhance FSMA PCHF regulatory compliance. These types of training may be important for small-scale operations to improve the learning outcome and regulatory compliance.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49132293","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}
Many young adults mistakenly perceive that they have good food safety knowledge and are unlikely to experience foodborne illness. Young women’s food skills are of partic- ular importance because women are responsible for most food-related tasks in the home and many children learn food skills from their mothers. This descriptive qualitative study explored young women’s perceptions of food skills in three domains: food selection and planning, food prepara- tion, and food safety and storage. Through individual inter- views, 30 young women aged 17 to 30 years answered the following three key research questions: (i) What do food skills mean to you? (ii) How did you learn them? and (iii) In what areas are you most and least confident? Few participants mentioned food safety in their top-of- mind definition of food skills. More than half were least confident in the domain of food safety and storage. Fear prompted avoidance of cooking meat – even by those who were not vegan or vegetarian. Food skill interventions or curricula should emphasize food safety and storage so that young adults can reap the dietary and financial benefits of preparing all types of food. Consistent with others’ recom- mendations, the two most important food safety topics for educating young adults should be (i) cross-contamination and sanitation procedures and (ii) safe times and tempera- tures for cooking or storing food.
{"title":"Exploring Young Women’s Perceptions of Their Food Skills","authors":"J. Matthews","doi":"10.4315/fpt-22-032","DOIUrl":"https://doi.org/10.4315/fpt-22-032","url":null,"abstract":"Many young adults mistakenly perceive that they have good food safety knowledge and are unlikely to experience foodborne illness. Young women’s food skills are of partic- ular importance because women are responsible for most food-related tasks in the home and many children learn food skills from their mothers. This descriptive qualitative study explored young women’s perceptions of food skills in three domains: food selection and planning, food prepara- tion, and food safety and storage. Through individual inter- views, 30 young women aged 17 to 30 years answered the following three key research questions: (i) What do food skills mean to you? (ii) How did you learn them? and (iii) In what areas are you most and least confident? Few participants mentioned food safety in their top-of- mind definition of food skills. More than half were least confident in the domain of food safety and storage. Fear prompted avoidance of cooking meat – even by those who were not vegan or vegetarian. Food skill interventions or curricula should emphasize food safety and storage so that young adults can reap the dietary and financial benefits of preparing all types of food. Consistent with others’ recom- mendations, the two most important food safety topics for educating young adults should be (i) cross-contamination and sanitation procedures and (ii) safe times and tempera- tures for cooking or storing food.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47799689","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}
Salmonella cases due to cross-contamination by, or consumption of, raw poultry continue to be a major public health concern. Processors have yet to identify an effective “kill step” in raw poultry production, and food safety interventions may target many compartments of the supply chain, from breeder and grandparent flocks to consumer cooking practices, complicating the prioritization of specific areas to effectively manage risk. Moreover, raw poultry can be contaminated by diverse Salmonella serovars, ranging from multidrug resistant Salmonella Infantis to pansusceptible Salmonella Kentucky sequence type 152, which has substantially reduced likelihood of causing human disease. “Farm-to-table” risk models help assess the public health impact of different Salmonella risk management strategies and thereby inform policy priorities. This article provides an overview of risk management practices that should be considered and evaluated in Salmonella risk assessments, including risk management strategies focusing on (i) preharvest; (ii) slaughter and further processing; (iii) consumer product handling; and (iv) regulatory approaches. Data and model needs to allow assessment of these risk management strategies are also discussed. The information presented here represents a critical step in ensuring that future Salmonella risk assessment and risk management efforts represent a comprehensive systems approach and consider all potential options for Salmonella risk reduction.
{"title":"Risk Management Options to Reduce Human Salmonellosis Cases Due to Consumption of Raw Poultry","authors":"A. Cohn","doi":"10.4315/fpt-22-035","DOIUrl":"https://doi.org/10.4315/fpt-22-035","url":null,"abstract":"Salmonella cases due to cross-contamination by, or consumption of, raw poultry continue to be a major public health concern. Processors have yet to identify an effective “kill step” in raw poultry production, and food safety interventions may target many compartments of the supply chain, from breeder and grandparent flocks to consumer cooking practices, complicating the prioritization of specific areas to effectively manage risk. Moreover, raw poultry can be contaminated by diverse Salmonella serovars, ranging from multidrug resistant Salmonella Infantis to pansusceptible Salmonella Kentucky sequence type 152, which has substantially reduced likelihood of causing human disease. “Farm-to-table” risk models help assess the public health impact of different Salmonella risk management strategies and thereby inform policy priorities. This article provides an overview of risk management practices that should be considered and evaluated in Salmonella risk assessments, including risk management strategies focusing on (i) preharvest; (ii) slaughter and further processing; (iii) consumer product handling; and (iv) regulatory approaches. Data and model needs to allow assessment of these risk management strategies are also discussed. The information presented here represents a critical step in ensuring that future Salmonella risk assessment and risk management efforts represent a comprehensive systems approach and consider all potential options for Salmonella risk reduction.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45188462","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}
Amid the COVID-19 pandemic, mask-wearing has become a common practice in the foodservice industry to prevent the spread of respiratory diseases. Like kitchen utensils, a mask may serve as a vehicle for cross-contamination of pathogens during food handling. The objective of this study was to quantify cross-contamination between tasks of handling contaminated chicken and chopping lettuce. Chicken breasts were inoculated with a high or a low level of nonpathogenic Escherichia coli surrogates (ca. 6 or 4 log CFU/ml) and sliced for 1, 5, or 10 min. During slicing, duplicate, single-use medical masks were touched each minute. One mask was immediately sampled, but the second mask was used to contaminate lettuce by touching the mask each minute while chopping the lettuce for 5 min. E. coli were enumerated from the second mask and lettuce. Masks touched while slicing both high- and low-inoculated chicken showed significant contamination (0.8–4.9 log CFU/cm2) after each slicing scenario of 1, 5, or 10 min (P > 0.05). Lettuce was significantly contaminated regardless of inoculation level (1.0–3.2 log CFU/g). Slicing time was a significant factor in some cases (P < 0.05), whereas inoculation level was not (P > 0.05). Data indicate masks can be a source of cross-contamination if not replaced appropriately.
{"title":"Face Masks as Sources of Cross-Contamination during Food Preparation","authors":"J. Acuff","doi":"10.4315/fpt-22-030","DOIUrl":"https://doi.org/10.4315/fpt-22-030","url":null,"abstract":"Amid the COVID-19 pandemic, mask-wearing has become a common practice in the foodservice industry to prevent the spread of respiratory diseases. Like kitchen utensils, a mask may serve as a vehicle for cross-contamination of pathogens during food handling. The objective of this study was to quantify cross-contamination between tasks of handling contaminated chicken and chopping lettuce. Chicken breasts were inoculated with a high or a low level of nonpathogenic Escherichia coli surrogates (ca. 6 or 4 log CFU/ml) and sliced for 1, 5, or 10 min. During slicing, duplicate, single-use medical masks were touched each minute. One mask was immediately sampled, but the second mask was used to contaminate lettuce by touching the mask each minute while chopping the lettuce for 5 min. E. coli were enumerated from the second mask and lettuce. Masks touched while slicing both high- and low-inoculated chicken showed significant contamination (0.8–4.9 log CFU/cm2) after each slicing scenario of 1, 5, or 10 min (P > 0.05). Lettuce was significantly contaminated regardless of inoculation level (1.0–3.2 log CFU/g). Slicing time was a significant factor in some cases (P < 0.05), whereas inoculation level was not (P > 0.05). Data indicate masks can be a source of cross-contamination if not replaced appropriately.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45438194","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}
The study aimed to assess food safety knowledge and practices among household food handlers in Mangweni village, South Africa. A quantitative cross-sectional study was conducted on 120 households selected using systematic random sampling. Women over 18 years of age who were responsible for preparing food in the selected households were eligible for inclusion in the study. A simple random sample was used to select 15 from the 120 food handlers to observe their food handling practices. SPSS version 27 was used to run the descriptive statistics. Food handlers were between 19 and 43 years of age, with a mean age of 29.9 ± 1.39. Most food handlers had high school (58.3%) or university or college (33.3%) educations. Levels of food safety knowledge were found to be poor (44.5%), good (53.9%), and excellent (1.6%). Our findings show the need for an intervention to improve food safety knowledge and practices among food handlers.
{"title":"Food Safety Knowledge and Practices among Household Food Handlers in Mangweni Village of Mpumalanga Province in South Africa","authors":"Tirhani Asnath Masia","doi":"10.4315/fpt-22-025","DOIUrl":"https://doi.org/10.4315/fpt-22-025","url":null,"abstract":"The study aimed to assess food safety knowledge and practices among household food handlers in Mangweni village, South Africa. A quantitative cross-sectional study was conducted on 120 households selected using systematic random sampling. Women over 18 years of age who were responsible for preparing food in the selected households were eligible for inclusion in the study. A simple random sample was used to select 15 from the 120 food handlers to observe their food handling practices. SPSS version 27 was used to run the descriptive statistics. Food handlers were between 19 and 43 years of age, with a mean age of 29.9 ± 1.39. Most food handlers had high school (58.3%) or university or college (33.3%) educations. Levels of food safety knowledge were found to be poor (44.5%), good (53.9%), and excellent (1.6%). Our findings show the need for an intervention to improve food safety knowledge and practices among food handlers.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45515591","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}
Owners and managers (n = 102) of independently owned restaurants in Metro Orlando, FL, completed a web-based questionnaire that assessed food allergy knowledge and attitudes. Participants were confident in their knowledge of food allergens (4.28 ± 0.63). The attitude item with the lowest mean score was “not all restaurants needed to comply with food allergy policies” (2.70 ± 1.26), suggesting participants believed compliance with food allergy policies was critical in all restaurants. Eighty (78.4%) participants correctly answered all 10 knowledge questions. The mean knowledge score was 7.7 of 10 possible points. Florida requires foodservice workers to be knowledgeable about food allergies but does not mandate food allergy training or certification. It is in the best interest of foodservice establishments to train workers on food allergies to safeguard customer health.
{"title":"Food Allergy Knowledge and Attitudes of Owners and Managers of Independently Owned Restaurants in Metro Orlando, Florida","authors":"Anirudh Naig","doi":"10.4315/fpt-22-029","DOIUrl":"https://doi.org/10.4315/fpt-22-029","url":null,"abstract":"Owners and managers (n = 102) of independently owned restaurants in Metro Orlando, FL, completed a web-based questionnaire that assessed food allergy knowledge and attitudes. Participants were confident in their knowledge of food allergens (4.28 ± 0.63). The attitude item with the lowest mean score was “not all restaurants needed to comply with food allergy policies” (2.70 ± 1.26), suggesting participants believed compliance with food allergy policies was critical in all restaurants. Eighty (78.4%) participants correctly answered all 10 knowledge questions. The mean knowledge score was 7.7 of 10 possible points. Florida requires foodservice workers to be knowledgeable about food allergies but does not mandate food allergy training or certification. It is in the best interest of foodservice establishments to train workers on food allergies to safeguard customer health.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42208733","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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