INTRODUCTION In Ethiopia up to 60% of the current disease burden is attributable to poor sanitation. Latrine facility coverage is increasing since Health Extension Program started, whereas less attention to quality and utilization of latrine facilities in rural Ethiopia. METHODS A community based cross-sectional study design with multistage sampling technique was employed to collect data from...

Surface water is used for irrigation of food plants all over the World. Such water can be of variable hygienic quality, and can be contaminated from many different sources. The association of contaminated irrigation water with contamination of fresh produce is well established, and many outbreaks of foodborne disease associated with fresh produce consumption have been reported. The objective of...

The importance of a properly functioning and well-balanced immune system for maintaining health has become strikingly evident over the past decades. Roughly since World War II, there has been an apparent decrease in the prevalence of "traditional" infectious diseases, with a concomitant increase in immune-related disorders, such as allergies. Causally, a relationship with changes in life-style-...

INTRODUCTION AND OBJECTIVES In order to ensure food safety, food businesses in Europe must comply with national as well as Europe-wide legal hygienic requirements and regulations. For years, the use of plastic as a cutting surface was recommended over wood, as wood was shown to have negative reviews. The main arguments against wood are that it is porous, gets cut easily, and that difficult-to-e...

Risk of developing inflammation-associated cancers has increased in industrialized countries during the past 30 years. One possible explanation is societal hygiene practices with use of antibiotics and Caesarian births that provide too few early life exposures of beneficial microbes. Building upon a 'hygiene hypothesis' model whereby prior microbial exposures lead to beneficial changes in CD4+ ...

This study set out to evaluate the microbiological hazards associated with the foods served on aircraft. To identify the microbiological quality of hot and cold meals prepared worldwide, samples of aircraft meals were monitored for Salmonella between 1989 and 1994, and for indicator bacteria and Staphylococcus aureus, Bacillus cereus and Clostridium perfringens between 1991 and 1994. Additional...