The aim of this study was to examine family hygiene behaviors. The research data were obtained through the distribution of survey form prepared in conjunction with the “Hygiene Behavior Scale” to families living in the Ankara-Cebeci quarter and the collection of completed forms N: 900.This study is a supplemental type of research. While it was observed that participant families displayed the mo...

nosocomial infection and its heavy financial cost is a well recognized problem. a variety of sources of organisms involved in nosocomial infection have been identified in recent years. one potential route of bacterial infection is contamination. in order to assess the importance of food contamination, we carried out a survey of bacterial examination of food and the kitchen environment of 14 hos...

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training ...

With the booming street food industry in the developing world there is an urgent need to ensure food vendors adhere to hygienic practices to protect public health. This study assessed the adherence to food hygiene practices by food vendors in educational institutions in Konongo, Ghana. Structured questionnaires, extensive observation and interviews were used for the study involving 60 food vend...

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...

BACKGROUND As a result of urbanization, eating and drinking from food service establishments is becoming a common practice in developing countries like Ethiopia, which increases the chances of food borne diseases. The health status and hygiene practices of food handlers are the major determinants of food contamination. In developing countries where there are poor regulatory systems for food hyg...

BACKGROUND Information on the part that poor food-hygiene practices play a role in the development of diarrhea in low socioeconomic urban communities is lacking. This study was therefore aimed at assessing the contribution of food-hygiene practice to the prevalence of diarrhea among Indonesian children. METHODS A cross-sectional study was conducted among 274 randomly selected children aged 12...