African Journal of Biotechnology Vol. 8 (24), pp. 6967-6971, 15 December, 2009 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2009 Academic Journals
Full Length Research Paper
Food safety knowledge and practices of street foodvendors in Atbara City (Naher Elneel State Sudan)
M. A. Abdalla, S. E. Suliman and A. O. Bakhiet*
College of Veterinary Medicine and Animal Production, Sudan University of Science and Technology P.O. Box 204, Khartoum North, Sudan.
Accepted 22 September, 2009
The study was conducted to evaluate the food safety knowledge and practices of street food vendors in Atbara city between March and April, 2008. The questionnaires respondents were 28% male and 72% were female, 48% of them
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Afr. J. Biotechnol.
Table 1. Street foods vended within Atbara city (n = 50)
Type Cooked vegetable, soup, sauces, meat, chicken, fish. etc Porridge Bean (foul) Snacks Bottled drink juice Roasted groundnut
Frequency 31 12 1 5 4 9 4
% 41.8 16.2 6.8 11.2 5.4 12.2 5.4
which were used to collect data from 50 street vendors on their socio-economic, health and personal hygiene knowledge of vendors (hand washing, bathing, food handling and related ailments); and food hygiene and knowledge of food borne illness. A total of 50 samples of food on sale (30 g) were collected and placed in separate sterile containers and sent to the laboratory on ice container for bacteriological examination. Pieces of each food weighing 10 g were diluted in 90 ml of phosphate-buffered saline (1:10). All samples were cultured in nutrient broth, blood and Maconkey’s agars, (Barrow and Feltham, 1993). Biochemical testes were conducted for identification of the isolates. The total viable counts (TVCs) of the isolated microorganisms was carried out according to the method of Miles and Misra (1938). Statistical analysis The data were analyzed with SPSS software (Statistical Package for the Social Sciences, version 11.5, SSPS Inc and Chicago, IL, USA). Frequencies as well as the percentages of responses in each category were computed and all TVCs bacteria were converted to log10 CFU cm-2 for analysis and ANOVA was performed
Balasubramanian, D., Bryce, C.F.A, Dharmalingam, K., Green, J. & Jayaraman, K. (Eds.) (2004). _Concepts in Biotechnology_ (2nd ed.). India: University Press
And can cause a food borne illnesse or a food borne outbreak. This is unsafe for your company as well as the students and staff that consume the food here please help me, help you with making a full blow investigation on the food service here
Some may recall the salsa party at CPH Street Food last summer, and we see no reason to not have yet another great dance party.
In the fall of 1984 in The Dalles, Oregon there was a Salmonella Typhimurium outbreak that caused gastroenteritis in a total of 751 people. There were two waves of the outbreak, the first being September 9th through the 18th and the second was September 19th through October 10th. An investigation of the outbreak determined that the origin of the outbreak was from 10 different restaurants and eating at their salad bars. During the epidemiological investigation, no water supply, single food item, or supplier or food distributor was common to all the affected restaurants. A later criminal investigation determined that the outbreak was intentionally caused by members of a religious commune contaminating the restaurant salad bars.
Over the years, the Centers for Disease Control (CDC) have identified several risk factors and estimated that 76 million cases of foodborne illness occur annually in the United States. Risk factors that contributed to
Without the state’s understanding of the importance of food safety programs in public health, and without their financial resources, the health department will have a shortage of resources and the quality of food safety will falter. Most importantly, food safety specialists need to do more to ensure the safety of food consumed in the United States (Yasuda, 2010). In Ontario, Canada, multiple inspections throughout the year allow for continuous education for food workers and food safety issues (Newbold et. al., 2008). However, It was noted that there was a demand for food-handling education for operators has to be enforced, and that food safety education was more effective than compliance measures (Newbold et. al., 2008). By having food safety education, handlers and government officials can gain a better understanding of how serious food safety issues are to public health, which can lead to a decrease in the health departments budget
Recently there has been a rise in food-borne illnesses in both homes and restaurant settings. It is important that everyone knows the appropriate ways to prevent such conditions. Preventing food-borne illnesses like salmonella, norovirus, and staphylococcus aureus are not as difficult as one might think, but it is essential that appropriate precautions are taken to minimize the risks of infection. Although some people only experience gastrointestinal distress from food-borne illnesses, others (particularly children and the elderly) can experience more serious complications.
In my setting, food is prepared, stored and cooked hygienically. Kitchen area is clean all the time and anyone handling foods have “Food & Safety Certificate” and good personal hygiene. Anyone handling food washes her/his hands with hot water and soap before touching any
To begin with, the correct hand washing is one of the simplest, but most powerful tools to prevent spreading many of the contagious diseases among humans. With proper technique, the odds of contracting a disease from interactions between humans, animals, and from food, water sources, and other items are significantly decreased. The author of this publication explains some of the circumstances when hand washing is advised. Furthermore, the type of water, soap, hand sanitizers and the proper technique and length of hand washing listed in his paper (Eaves, 2014). To support his views, paraphrases and direct quotes from several professor and microbiologist included in his work. One of the examples where he presented a quote can be seen in the following.
Todd, E. C. D., Greig, J. D., Michaels, B. S., Bartleson, C. A., Smith, D., & Holah, J. (2010). Outbreaks where food workers have been implicated in the spread of foodborne disease. part 11. use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in
GMO crops have been a controversial topic for many years, whether if they are morally right or if they are dangerous for consumption. Although GMO’s are typically frowned upon in developed countries, they have potentially life saving capabilities and should be used in underdeveloped or developing locations throughout the world, like Africa, to support their growing economies and populations.
Hygiene is a way to prevent health. It is important for every people to understand the good food hygiene and also good hygiene has four main things which are related to cross contamination, chilling, cooking and cleaning. In every country, there are lots of restaurant and many people have illnesses from the untruly prepared food. Therefore health inspectors should inspect the restaurant to prevent food. It is useful for both customers and restaurant owners. Health inspectors work for government and visit the restaurants and control their hygiene. The Health Inspection indicates the food institution hygiene which restaurant should have. Generally, cleanliness and sanitation for kitchen tools such as equipment and materials, and food handler’s actions is focused by inspections. It is made differently in every country. The Health Inspection document provides inspectors checklist to understand what they can do and they look for hygiene. Also the aim of food inspections is to ensure all of the food and people. There are lots of inspection for restaurant. “The most important inspection is HACCP which include some other programs such as the current Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs) and Good Agricultural Practices (GAPs).” (EC 708, 2002) In this article reviews to understand
The study conducts research on the significance of food safety checks and hazard control in industrial restaurants compared to the lack of food safety in the street food market. The issue of food safety is of global importance due to the increasing number of food borne illnesses, that are proved to damage one’s health or can also be fatal. Established hotels with industrial restaurants and professional restaurants, usually have a food safety certificate to show that they are approved by the ISO and HAACP standards. On the other hand, this project focuses on the adverse side pertaining to the street food market. These independent and self-sufficient vendors usually do not have any license or government permit, which means that they are not obliged by any food safety rule. Many studies have been conducted on the ill effects of street food by looking at the cases of the consumers that have fallen sick due to the stale or contaminated ingredients in their food.
The Cathedral College Girls Residential kitchen has been operational for many years however have recently run into some trouble concerning the safety of the hospitality service provided by the staff. As health inspectors regularly visit the TCC Girls Res and assessments on kitchen’s hygienic state are often undertaken, it was a scary shock to all of the staff and student body attending the residential when specific areas within the kitchen tested positive for traces of E.coli. With the health of the staff and students at risk, an investigation undertaken determined that the bacteria’s growth was a result of the kitchen staff preparing food, in particular raw meat, fish and eggs, on a bench, which they then proceeded to wipe down with only a dampened water cloth. As no chemical, sterilising agents was applied to the area of concern, the bacteria was able to grow and spread throughout the
The word Street Food just brings excitement and water to mouths. Street Foods in India are quite famous. The taste of street foods are just amazing and out of the world. No restaurant can match the taste of street foods. The taste is divine and street foods are very delicious. Mostly college and school going students are seen having street food. Also the office goers have street food as the food is served instantly and it saves a lot of time. Though street foods may be said to be bad for health, but it is impossible to stay without street food. Bangalore is quite famous for street food in India. There are many places in and around Bangalore which is basically known for its mouth watering street foods. Some of the places to search for when it comes to street foods are: