E-mail: [email protected] ABSTRACT This study was aimed at assessing the knowledge, attitude and practice of food hygiene and safety among food service staff of UBTH. A descriptive cross-sectional study was done. Data collection was by means of a structured questionnaire. A total of 155 available food service staff was studied. Their mean age was 41.4 years (SD = 8.8 years). Majority (71.0...

Three different areas -hospital, food-handling establishments and human dwellings, were surveyed for pathogenic gram-negative bacteria carried on the cuticles of cockroaches. Fifty species of bacteria were identified from all cockroaches. Escherichia coli, Klebsiella pneumoniae, Citrobacter freundii and Enterobacter cloacae were the most frequently found. Pathogenic and potentially pathogenic b...

Fresh sugarcane juice is sold by street vendors without any heat treatment in São Carlos, São Paulo, Brazil. Twenty-four samples of point-ofsale juice were tested by standard methods to determine heterotrophic bacteria, total and thermo-tolerant coliform counts, Salmonella, and parasites in the juice. 25% of samples showed poor sanitary conditions, with thermotolerant coliform levels higher tha...

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...

Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georg...

Background: Some microorganisms can adhere to food handling surfaces forming biofilms that pose a safety challenge. This study was done to evaluate bacterial biofilm formation in milking equipments in Lilongwe, Malawi. Methods: Pooled milk (n=54) and water (n=60) samples were collected from households and milk bulking groups in Lilongwe, Malawi. Swabbing (n=46) and rinsing (n=16) were done on ...

For example a recent recall of processed meats products by a leading food processor in Trinidad, West Indies assured the need for safe and sanitary handling of streetfoods. Some consumers may cut purchases of certain street-food items or avoid consuming them because of fearing from food borne pathogens [2]. Thus, they need to be informed always about their food and how it is prepared and handle...

Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SF...

Asymmetry in motor patterns is present in a wide variety of animals. Many lateralized behaviors seem to depend on brain asymmetry, as it is the case of different tasks associated to food handling by several bird and mammal species. Here, we analyzed asymmetry in handling behavior of pine cones by red squirrels (Sciurus vulgaris). Red squirrels devote most of their daily activity to feeding, thu...