Introduction: Today, transmitted diseases through food and food poisoning have been considered as a public health problem in many countries. Lack of knowledge concerning hygiene and food safety can increase the risks associated with the consumed foods. Hence, the present study aimed to determine the students' knowledge and attitude of hygiene and food safety in Shahid Sadoughi University of Med...

Foodborne illness of microbial origin is the most serious food safety problem in the United States. The Centers for Disease Control and Prevention reports that 79% of outbreaks between 1987 and 1992 were bacterial; improper holding temperature and poor personal hygiene of food handlers contributed most to disease incidence. Some microbes have demonstrated resistance to standard methods of prepa...

In this study, some food vendors in Accra were surveyed to assess their knowledge in food hygiene and best food safety practices. Data on demographics, food safety knowledge and practices were collected from 50 food vendors using a 31question standardized survey tool. Street food vending was the main income provider for 84% of the vendors. Eighty Percent of the questionnaire respondents were fe...

BACKGROUND The availability of safe food improves health of the people that contributes to productivity and provides an effective platform for development and poverty alleviation. On the other hand, unsafe food handling and processing can serve as a vehicle for the transmission of a variety of disease causing agents. The risk of food getting contaminated depends largely on the health status of ...

Clean food 159 partly possible to legislate about the latter. It would be interesting to know whether more outbreaks of food poisoning begin in homes than in public eating-places. Where home hygiene is poor, the family has often a high resistance, but where homes are clean, immunity is probably acquired late, or not at all. This means, in effect, that a rising standard of hygiene in homes makes...

The aim of this study was to evaluate the effects of food hygiene training of food handlers on sanitary-hygienic conditions in hospital kitchens, based on microbiological analysis of smears taken in hospital kitchens. The study was conducted in the 1995-2009 period at the Clinical Centre Nis, Serbia. The food hygiene training was conducted in February 2005, by an infection control officer. 1,07...

OBJECTIVE To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. METHODS Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacter...