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PubMed1987

Food sensitivity. Handling reactions to foods and food additives.

Food sensitivity is only one of several types of food-related reactions. Symptoms are not pathognomonic; hence, a broad differential diagnosis is often considered. Unless the anticipated reaction is systemic anaphylaxis, the role of any food suspected (by history, skin testing, and/or radioallergosorbent test) of causing the patient's symptoms should be verified by elimination-challenge testing. Dietary elimination is the most effective treatment, but its success depends on several factors.

Food Additives↗
PubMed2004

Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools.

OBJECTIVE: To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice. DESIGN: One member of the research team visited each school to observe food-handling practices and assess prerequisite programs using a structured observation form. A questionnaire was used to determine employees' attitudes, knowledge, and demographic information. SUBJECTS/SETTING: A convenience sample of 40 Iowa schools was recruited with input from the Iowa Department of Education. STATISTICAL ANALYSES: Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among managers, cooks, and other foodservice employees. Multiple linear regression assessed the relationship between manager and school district demographics and the food safety practice score. RESULTS: Proper food-handling practices were not being followed in many schools and prerequisite food safety programs for HACCP were found to be inadequate for many school foodservice operations. School foodservice employees were found to have a significant amount of food safety knowledge (15.9+/-2.4 out of 20 possible points). School districts with managers (P=.019) and employees (P=.030) who had a food handler certificate were found to have higher food safety practice scores. APPLICATIONS/CONCLUSIONS: Emphasis on implementing prerequisite programs in preparation for HACCP is needed in school foodservice. Training programs, both basic food safety such as ServSafe and HACCP, will support improvement of food-handling practices and implementation of prerequisite programs and HACCP.

Adolescent↗
PubMed2005

Irradiation in the production, processing, and handling of food. Final rule.

The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ionizing radiation for control of Vibrio species and other foodborne pathogens in fresh or frozen molluscan shellfish (e.g., oysters, mussels, clams, etc.). This action is in response to a petition filed by the National Fisheries Institute and the Louisiana Department of Agriculture and Forestry.

Animals↗
PubMed2003

Household food safety awareness of selected urban consumers in Jamaica.

Home interviews of 110 randomly selected householders representing three distinct socio-economic groups in North Central St Andrew, an urban community in Jamaica, were conducted during January-March 1999. Respondents were interviewed about their awareness of safe food handling, risk perception, food handling practices and attitude to food safety issues. The majority of respondents reported a fairly high knowledge of safe food handling practices; however, more than one-half were unfamiliar with the correct procedure for freezing and thawing of foods. Householders were very concerned about the food they purchased for preparation at home, displayed strong concerns about sanitation of food handling establishments, food handlers practices, and the appearance of foods purchased. The majority of respondents had never contacted their local Health Department or the Ministry of Health regarding food safety concerns. Diarrhea, stomach pain, vomiting and nausea were reported as the major symptoms of food-borne illness, while animal foods including dairy, beef, chicken, pork and fish/shellfish were implicated as the main source of food borne illnesses. There were no significant differences (P<0.5) observed between gender and socio-economic groups in the study, except for concern of the appearance of food and shopping options, respectively. These findings raise concerns about consumer food safety knowledge and practices in Jamaica. It is suggested that a national knowledge, awareness and practices survey should be conducted, followed by a properly designed food safety public education campaign, to enhance household food safety awareness in Jamaica.

Adult↗
PubMed2001

Can the degree of concordance with recommendations for a cancer prevention diet and lifestyle be assessed from existing survey information data?

BACKGROUND: The World Cancer Research Fund convened an expert committee who analyzed the literature related to the causation of human cancers. Recommendations for preventing cancer through behavioral practices were formatted into a 14-point guideline. OBJECTIVE: We parsed the cancer prevention guidelines to determine to what extent relevant information on individual behavior could be assessed from conventional food-frequency questionnaires, which are being used in surveys conducted in developing countries. DESIGN: We examined a convenience sample of archival forms completed during 2 independent studies (a case-control and a field study) that used an adapted Willett food-frequency questionnaire that was translated into Spanish for use in Guatemala. RESULTS: All dietary related guidelines, except for salt, were evaluated by both questionnaires. Physical activity, food handling, and food preparation were not addressed by either of the questionnaires, although body mass index and dietary supplements were addressed in the case-control study and field-study questionnaires, respectively. CONCLUSIONS: Although concordance with some of the cancer prevention goals and guidelines can be evaluated from the existing questionnaires, adjustments and additions must be made with respect to salt and supplement use, physical activity, and food handling. Actual weight and height measurements are also needed, particularly in low-income populations.

Adult↗
PubMed2003

A gastroenteritis outbreak due to norovirus associated with a Colorado hotel.

Describing the system components of norovirus outbreaks is important in understanding how to prevent future outbreaks. Investigation of these components includes environmental, epidemiologic, and laboratory perspectives. This study describes how an investigation from these three perspectives was conducted and the significance of each component in understanding norovirus outbreaks. On May 23, 2000, members of a professional group attending two meetings at a local hotel in Englewood, Colorado, began to complain of gastrointestinal illness. Sixty-nine illnesses were reported among 133 attendees. Eight hotel employees also complained of illness. Staff from the Tri-County Health Department and the Centers for Disease Control and Prevention investigated the outbreak. Three stool specimens collected from ill attendees contained norovirus. While the epidemiologic component did not identify a specific vehicle of transmission, the environmental investigation revealed food-handling practices, food handler perceptions, and hotel policies that may have contributed to disease transmission.

Colorado↗
PubMedDate not supplied

Blastocystis hominis among food vendors in Xochimilco markets.

Blastocystis hominis is a pathogenic protozoon that lives in the human bowel and causes diarrhea: the mode of transmission is a passive one, through the ingestion of stool-contaminated water or foods that contain infective forms of the parasite. The purpose of this study is to report the prevalence of Blastocystis hominis among food vendors in the markets within the Xochimilco jurisdiction, Mexico City, Mexico. A cross-sectional study was conducted in which food vendors answered an epidemiological questionnaire and underwent a serial stool culture. The frequency of the intestinal parasitoses reported was estimated and an analysis was carried out associating the presence of Blastocystis hominis with socio-economic and hygienic factors using the odds ratio at a 95% confidence interval. The frequency of intestinal parasites and commensals was 50.4%; Blastocystis hominis was found in 48 (41.7%) food vendors. The risk analysis showed that Blastocystis hominis was associated with: male gender, poor personal hygiene habits, personal history of parasitosis, and family history of parasitosis. The prevalence reported is high when compared with other populations studied. The relevance of this report lies on the fact that food vendors handle foods and could transmit the infection to consumers.

Adult↗
PubMed2004

Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa.

OBJECTIVE: To evaluate current food-handling practices and employee food safety knowledge and attitudes and to provide baseline data for implementing the Hazard Analysis and Critical Control Point (HACCP) program in assisted-living foodservices for elderly persons. DESIGN: Food-handling practices were observed at each assisted-living facility using a structured observation form. A validated questionnaire was used to determine demographic information and employees' attitudes and knowledge about food safety. SUBJECTS/SETTING: A convenience sample of 40 assisted-living facilities in Iowa was recruited from a list obtained from the Iowa Department of Elder Affairs. STATISTICAL ANALYSES PERFORMED: Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among the managers, cooks, and other foodservice employees. Multiple linear regression determined the relationship between manager and facility demographics and the food safety practice score. RESULTS: Proper food-handling practices were followed in many assisted-living facilities, but areas in need of improvement were identified. Some HACCP prerequisite programs were found to be inadequate, including a lack of written standard operating procedures, documentation of food safety practices, and training. Temperatures and chemical concentrations need to be checked routinely. Foodservice employees had a significant amount of food safety knowledge (14.6+/-3.0 out of 20 possible points), and employees with food safety certification scored higher than those with no certification (15.6+/-2.6 and 13.9+/-3.1, respectively; P </=.001). CONCLUSIONS: Training programs, both basic food safety and the HACCP program, will support improvement of safe food-handling practices and implementation of prerequisite programs and the HACCP program. Developing prerequisite programs, including sanitation standard operating procedures, will aid assisted-living facilities in moving toward HACCP program implementation.

Adult↗
PubMed2004

Food safety in family homes in Melbourne, Australia.

Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refrigeration of cooked foods; where food types were positioned in the refrigerator; and the method of thawing chicken. Nearly every household reported handling food in a way that could cause food to become contaminated. Overall, 99.0% of respondents reported some form of mishandling, which encompassed 70.3% who handled food preparation surfaces poorly, 46.6% who did not wash their hands appropriately or in a timely manner, 41.7% who mishandled raw foods, and 70.1% who mishandled cooked foods. Food was inappropriately located in the refrigerator by 81.2%, and chicken was thawed using unsafe means by 76.3% of respondents. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices.

Adolescent↗
PubMed2004

Food safety knowledge and practices in ready-to-eat food establishments.

Safe food handling in ready-to-eat food establishments is a basic element in the reduction of foodborne illness. The aim of this research was to investigate (using a questionnaire), knowledge and attitudes about food safety held by management and staff in ready-to-eat food establishments. Fieldwork was conducted in 2002 in Wellington City, New Zealand. Managers rated 'staff with good food safety knowledge' the most important aspect of ensuring safe food. Half of these managers were prepared to pay higher wages to staff holding a current food safety certificate. Although respondents considered that closure of the establishment was the most serious business consequence of a breakdown in safe food handling, less than half (49%) were prepared to pay an additional insurance premium to cover this risk. All food handling workers should be encouraged to obtain and maintain a current food safety certificate. Environmental health officers who inspect ready-to-eat food establishments play an important role in guiding and assisting owners and staff in improving food handling standards.

Certification↗
PubMedDate not supplied

Pregnant women and listeriosis: preferred educational messages and delivery mechanisms.

OBJECTIVE: To characterize pregnant women's food safety practices, to evaluate the impact of existing educational messages on the risks and prevention of listeriosis, and to identify preferred delivery methods for educational initiatives. DESIGN: Eight focus group discussions conducted with pregnant women in 4 locations. SETTING: Focus group discussions led by moderators using a prepared moderator guide. PARTICIPANTS: Purposeful sampling was used to select the 63 pregnant women who participated in this study. The focus groups were segmented by location and education level. PHENOMENON OF INTEREST: Food safety knowledge and food-handling practices, food safety practices during pregnancy, attitudes toward listeriosis brochure, and preferred delivery methods. ANALYSIS: Focus group discussions were videotaped and audiorecorded. Detailed summaries of each discussion were prepared and systematically analyzed to identify common themes within and across groups. RESULTS: Participants were not aware of the risks of listeriosis and recommended practices for listeriosis prevention; thus, they were not taking precautions during their pregnancy to prevent listeriosis. CONCLUSIONS AND IMPLICATIONS: The study identified the need to develop educational materials on listeriosis targeted specifically to pregnant women and to partner with obstetricians and other health care providers to deliver these materials to pregnant women.

Adolescent↗
PubMed1992

[A study carried out in 1989 at the Sant'Antonio Hospital of Ovada on food poisoning in personnel handling and selling food products and drinks].

The search for Salmonella spp in the faeces and of Staphylococcus aureus in pharyngeal pads during examinations for the renewal of the Medical Fitness Booklet, leads to a number of considerations of a technical-health and economic nature. Whereas the identification of Staphylococcus aureus is fairly straightforward, that of salmonella in the faeces is not so easy. Doubtful results are commonplace and bacteria are often found with features similar to salmonella; this means extra examinations with commitment of time, money etc.

Bacteriological Techniques↗
PubMed1994

Preventing infection from foodborne pathogens in liver transplant patients.

Patients who have had an orthotopic liver transplantation (OLT) experience impaired immune function resulting from the disease process and the therapeutic use of immunosuppressive and antibacterial drugs. Immunoimpairment increases the risk of foodborne illness from bacteria, viruses, fungi, and parasites. This article describes the organisms known to cause clinically important infections and their food sources, the distinctive clinical consequences of the infection in patients who have had an OLT, and methods of preventing foodborne illness in these patients and others. Dietitians are the health care providers typically responsible for teaching OLT patients and their caregivers about safe food handling and appropriate food choices.

Food Handling↗
PubMed2001

A survey of the use of low microbial diets in pediatric bone marrow transplant programs.

A survey was used to determine the use of low microbial diets for pediatric bone marrow transplantation patients at hospitals in Canada and the northwestern United States. Five out of 7 hospitals responding to the survey provided a low microbial diet to this population to reduce the potential risk posed by food pathogens. Two hospitals prepared their low microbial diet in a separate kitchen using aseptic techniques. One hospital provided a diet consisting of well-cooked foods or foods containing a minimum number of pathogen-forming units. Another hospital focused on safe food-handling guidelines, avoiding foods associated with foodborne illness. A final hospital reported using a modified house diet that excluded fresh fruits and vegetables. Various guidelines were used to determine when to initiate and discontinue the low microbial diet. These guidelines included criteria such as a specific day relative to transplantation and a patient's absolute neutrophil count. Results indicate that most hospitals acknowledge the potential for food to cause infection in patients with compromised immune systems by imposing dietary restrictions to limit pathogen exposure.

Bone Marrow Transplantation↗
PubMed1992

A foodborne outbreak of gastroenteritis involving two different pathogens.

On the evening of October 10, 1990, many of the 474 inmates of a state prison in Florida began to experience symptoms of gastroenteritis. An investigation included interviews with inmates, evaluation of the kitchen and food-handling practices, cultures of leftover food, stool cultures, and cultures from the nares and skin lesions of food handlers. Of the 331 inmates interviewed, 215 (65%) had diarrhea, vomiting, or both. The median incubation period was 5 hours (range, 1-41 hours). Cases with onset of illness 8 or more hours after the evening meal were more likely than those with earlier onset to have had only diarrhea without vomiting (p < 0.001). Eating turkey at the evening meal on October 10 was associated with risk of illness (relative risk = 4.8, 95% confidence interval 1.7-13.7). Cases who became ill within 8 hours of the evening meal and those who became ill later were both more likely to have eaten turkey than those who did not become ill (p < 0.001 and p < 0.007, respectively). Salmonella infantis and enterotoxin-producing Staphylococcus aureus were both isolated from samples of leftover turkey, and S. infantis was isolated from 18 of 20 stool specimens. Cultures of the anterior nares and skin lesions of food handlers grew S. aureus, but phage typing failed to link these strains to the outbreak. Improper food-handling practices contributed to the development of this outbreak. This report highlights the importance of recognizing multiple-organism outbreaks, since the authors' recommendations for prevention of more cases depended upon knowing the risks associated with the distinct organisms and the possible sources of contamination.

Adult↗
PubMed2006

Neonatal handling, sweet food ingestion and ectonucleotidase activities in nucleus accumbens at different ages.

Neonatal handled rats ingest more sweet food than non-handled ones, but it was documented only after puberty. Here, we studied the purinergic system in the nucleus accumbens, a possible target for the alteration in the preference for palatable food. We measured the ATP, ADP and AMP hydrolysis mediated by ectonucleotidases in synaptosomes of the nucleus accumbens in periadolescent and adult rats from different neonatal environments: non-handled and handled (10 min/day, first 10 days of life). Before adolescence, we found a decreased ingestion of sweet food in the neonatally handled group, with no effect on ATP, ADP or AMP hydrolysis. In adults, we found a greater ingestion of sweet food in the neonatally handled group, with no effect on ATPase or ADPase activities, but a decreased AMP hydrolysis. The nucleus accumbens is a site of intensive interaction between the adenosinergic and dopaminergic systems. Therefore, adenosine may modulate accumbens' dopamine neurotransmission differently in neonatally handled rats.

Aging↗