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At least 127 records · Page 7Linked to original sources

PubMed1998

Evidence for rodent-common and species-typical limb and digit use in eating, derived from a comparative analysis of ten rodent species.

Order Rodentia comprises a vast portion of mammalian species (1814 species), which occupy extremely diverse habitats requiring very distinct motor specializations (e.g. burrowing, hopping, climbing, flying and swimming). Although early classification of paw use ability suggests rodents are impoverished relative to primates and make little use of their paws, there have been no systematic investigations of paw use in rodents. The present study was undertaken to describe limb/paw movements in a variety of common rodents. The movements used for handling sunflower seeds and other foods were videorecorded and analyzed in the guinea pig (Cavia porcellus), Mongolian gerbil (Meriones unguiculatus), Syrian hamster (Mesocricetus auratus), laboratory mouse (Mus musculus), laboratory rat (Rattus norvegicus), gray squirrel (Sciurus carolinensis), red squirrel (Tamiasciurus hudsonicus), Richardson's ground squirrel (Spermophilus richardsonni), prairie dog (Cynomus parvidens), and Canadian beaver (Castor americanus). The results suggested five order-common movements of food handling: (1) locating food by sniffing, (2) grasping food by mouth, (3) sitting back on the haunches to eat, (4) grasping the food using an elbow-in movement, and (5) manipulate the food with the digits. Different species displayed species-typical specializations including (1) bilateral grasping with the paws (gerbil), (2) unilateral grasping with a paw (beaver), (3) unilateral holding (ground squirrels), (4) various grip and digit postures (all species), (5) unilateral object removal from the mouth (gerbil), (6) bilateral thumb holding (squirrels), and (7) simultaneous holding/manipulation of two objects (squirrels). Only the guinea pig did not handle food with its paws, suggesting its behavior is regressive. The existence of a core pattern of paw and digit use in rodents suggests that skilled limb and paw movements originate at least with the common ancestors of the rodent, and likely the common ancestor to rodent and primate lineages, while species-typical movements suggest specialization/regression of limb use has occurred in a number of mammalian orders.

Animals↗

PubMed1993

Bacterial load of cockroaches in relation to urban environment.

Sanitation is an important problem in relation to the control of pests in urban environments. This investigation analysed the potential risk related to the presence of cockroaches and their capacity for disseminating bacteria in six different types of buildings: hospital nursing area and out-patient area, swimming-pool pool-side and toilet area, low-income flats and food-handling places. Fifty-six species of bacteria were identified from 157 samples, 14 of these have previously been reported as potentially pathogenic for man and vertebrates. Similarities were found between samples collected in (a) the hospital out-patient area and food-handling establishments and (b) the hospital nursing area and flats. Pool-sides possessed a poorer bacterial flora. There was a greater bacterial specific diversity in food-handling establishments, flats and swimming-bath toilet area. Enterobacter cloacae. Klebsiella pneumoniae and Klebsiella oxytoca were dominant species in flats and the hospital nursing area. Therefore, cockroaches can play a role in disseminating bacteria, which they can carry passively on their cuticle.

Animals↗

PubMed2000

Outbreak of typhoid fever on the French Riviera.

A case-control study was conducted to establish the source of a community outbreak of typhoid fever in Utelle, France, a village located in the Alpes-Maritimes district of the French Riviera. Thirteen confirmed cases of typhoid fever and 41 confirmed community controls were included in the study. Cases and controls did not differ regarding ingestion of water. Multivariate logistic regression analysis identified consumption of pork meats during a village festival as the only statistically significant risk factor for typhoid fever after adjusting for age and sex (odds ratio, 76.0; 95% confidence interval, 3.5-1660). Assessment of food-handling procedures at the inn where the food had been prepared showed that the refrigeration and cooking facilities were inadequate to maintain a proper sanitary environment during the preparation of a meal for 350 people. Although the exact cause of the epidemic could not be confirmed, food contaminated by a chronic typhi carrier is the most plausible hypothesis.

Animals↗

PubMed2001

Food hygiene training in the UK: time for a radical re-think?

Training food handlers in the hospitality industry has been recommended by various organisations as a means of improving food handling practices and thus the safety of food for consumers. It is nearly 20 years since the first examinations for basic level food hygiene certificates were made available to food handlers in the UK. Since then little has changed in the syllabuses and in the way the questions are worded. However, the range of languages spoken by food handlers working in the UK has increased substantially since more employers are recruiting those who speak English as a second language. Training can be an unwelcome expense for managers where there is a high turnover of employees, especially amongst those for whom English is not a first language. To improve practical implementation of food hygiene theory it is time to develop a radical strategy concerning the way training is targeted and delivered in the UK, and perhaps Europe.

Communication Barriers↗

PubMed2004

Isolation of gram-negative bacteria from cockroaches trapped from urban environment.

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 bacteria represented 58% of all bacteria identified. The numbers of pathogenic and potentially pathogenic bacteria were similar in hospital areas and food-handling establishments, while, human dwellings possessed a poorer bacterial flora. E. coli, K. pneumoniae and E. cloacae were dominant species in hospital areas, while in food-handling establishments and human dwellings, E. coli, K. pneumoniae and C. freundii predominated. Therefore, cockroaches can play a role in bacterial transmission, due to the bacteria carried on their cuticles.

Animals↗

PubMedDate not supplied

A survey of the attitudes and perceptions of food service operators in the Hamilton-Wentworth Region.

Questionnaires were mailed to 500 food service operators in the Hamilton-Wentworth Region: 271 operators responded to the survey. The survey assessed the operators' perception of health inspection services; their knowledge of food handling procedures; their attitude toward evening inspections and their understanding of Hazard Analysis and Critical Control Point inspections. The results indicate that the majority of the operators perceive the Public Health Inspector (PHI) to be helpful and informed. Overall, the operators appear informed on correct food handling procedures. The findings also suggest that the operators did not support night time inspections and knew nothing about Hazard Analysis and Critical Control Point inspections. Lastly, operators reported that they consider PHIs to be health educators and monitors as opposed to law enforcers.

Adult↗

PubMed2004

Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis: a case-control study.

Cases of gastroenteritis were examined to identify if dietary intake prior to an episode and food-handling and storage practices in the home were risk factors for illness. Cases and controls completed a dietary questionnaire after an event or when well, and questionnaires concerning food-handling, storage and general food-hygiene practices. Comparing cases to themselves when well. subjects were more likely to have eaten cold sliced salami, fried rice and foods cooked elsewhere, and to have had a baby in nappies in the house (OR 1.52-6.24, P< or =0.01). Cases compared to non-cases were more likely to have bought frozen poultry, have eaten foods cooked elsewhere and to have had a baby in nappies in the house (OR 1.44-2.05, P< or = 001). Although food-handling and storage practices are considered important, we were unable to detect an association in this study.

Adolescent↗

PubMed1991

Foodborne disease outbreaks in nursing homes, 1975 through 1987.

OBJECTIVE: --To describe the epidemiology of foodborne disease outbreaks in nursing homes and to identify where preventive efforts might be focused. DATA SOURCES: --Reports by state and local health departments of foodborne disease outbreaks occurring from January 1, 1975, through December 31, 1987. STUDY SELECTION: --Foodborne disease outbreaks reported to the Centers for Disease Control, Atlanta, Ga, on standard investigation forms. DATA EXTRACTION: --Each foodborne disease outbreak report was examined by an epidemiologist or statistician. Outbreaks were considered to have a known pathogen if confirmed by laboratory tests, and a known vehicle when an epidemiologic investigation implicated a specific food item. DATA SYNTHESIS: --From 1975 through 1987, 26 states reported 115 outbreaks of foodborne disease in nursing homes, causing illness in 4944 persons and death in 51. These outbreaks represented 2% of all reported foodborne disease outbreaks and 19% of outbreak-associated deaths in this period. Of 52 outbreaks with a known cause, Salmonella was the most frequently reported pathogen, accounting for 52% of outbreaks and 81% of deaths. Salmonella enteritidis outbreaks accounted for 56% of the Salmonella-associated deaths since 1981. The implicated food vehicles in S enteritidis outbreaks were made with eggs or prepared with equipment contaminated with eggs. Staphylococcal foodborne disease was the next most commonly identified cause, accounting for 23% of outbreaks. CONCLUSIONS: --Since the elderly are at high risk for serious morbidity from foodborne disease, nursing homes should practice careful food handling, preparation, and storage procedures; provide education for food handlers; and have active infection control programs to rapidly detect and control outbreaks of foodborne disease.

Aged↗

PubMed1990

Psychophysical methods for study of sensory-motor behavior using a food-carrying (hoarding) task in rodents.

Rodents (rat, mouse, gerbil) display species-typical food-handling movements that are dependent upon features of the food they are given. They swallow small pieces of food directly, eat medium-sized pieces from their forepaws, and carry (hoard) large pieces of food to refugees for consumption or storage. Both food size and anticipated eating time influence the occurrence of a given movement. Response speeds are also influenced by food size. The latency to initiate food-carrying and travel-speed during food-carrying are inversely related to the size of food, while the latency to return to the food source for more food is directly related to the amount of food just eaten. Using menu-driven computer programs, event relays and photocells, and videorecording methods, the food handling movements can be both monitored and quantified. Use of the method is illustrated by showing how manipulations such as familiarity with the environment, environmental lighting, food pellet size and peripheral and central processes influence movements and response speeds. The procedure provides a useful way to study sensorimotor processes, motivation and reinforcement processes, and memory and cognitive processes used in foraging.

Animals↗

PubMed2004

Mechanical functions of setae from the mouth apparatus of seven species of decapod crustaceans.

The mouthpart setae of seven species of decapods were examined with macro-video recordings and scanning electron microscopy. The general mechanical (nonsensory) functions of the different mouthparts are described and an account of their setation is given. This offers the possibility to determine the mechanical functions of the different types of setae. Pappose setae do not participate in food handling but in general make setal barriers. Plumose setae likewise do not contact food objects but assist in current generation. Papposerrate setae are rare but they were seen to assist in pushing food particles into the mouth. Serrulate setae are very common and mainly participate in gentle food handling and grooming. Serrate setae are used for more rough food manipulation and grooming. The roughest shredding, tearing, and manipulation of prey items are handled by the cuspidate setae. Simple setae seem to be divided into two populations with very different functions. On the maxillipeds of Panulirus argus they are used for shredding, tearing, and holding the food objects, but on the basis of maxilla 2 of three other species they appear to have very little mechanical influence and only when handling small prey items. The functional scheme seems to be consistent within the Decapoda.

Animals↗

PubMedDate not supplied

Food safety issues for cancer and organ transplant patients.

This paper explores reasons why cancer and transplant patients are at greater risk for food-borne illnesses and which pathogens and food-handling behaviors are of particular concern. Cancer and bone marrow transplant patients experience neutropenia because of medical treatments, whereas patients with solid organ transplants become immunosuppressed from a pharmacological regimen to prevent rejection of the transplanted organ. Opportunistic infections, including food-borne illnesses, may occur during periods of immunosuppression. Food-handling behaviors and practices to control food-borne illnesses were presented to focus groups and during interviews with cancer and transplant patients and health care providers. Credibility of the food safety information, credibility of the person providing the advice, and sensitivity to the restrictions imposed on the patient's lifestyle by food safety guidance were key themes from the focus group and interview study. The information gathered will help health care providers aid the cancer or transplant patient with their knowledge and understanding of food safety and their greater risk for food-borne infections.

Consumer Product Safety↗

PubMed2006

An outbreak of Campylobacter jejuni associated with consumption of chicken, Copenhagen, 2005.

In May/June 2005 an outbreak of diarrhoeal illness occurred among company employees in Copenhagen. Cases were reported from seven of eight companies that received food from the same catering kitchen. Stool specimens from three patients from two companies were positive for Campylobacter jejuni. We performed a retrospective cohort study among employees exposed to canteen food in the three largest companies to identify the source of the outbreak and to prevent further spread. Using self-administered questionnaires we collected information on disease, days of canteen food eaten and food items consumed. The catering kitchen was inspected and food samples were taken. Questionnaires were returned by 295/348 (85%) employees. Of 247 employees who ate canteen food, 79 were cases, and the attack rate (AR) was 32%. Consuming canteen food on 25 May was associated with illness (AR 75/204, RR=3.2, 95%CI 1.3-8.2). Consumption of chicken salad on this day, but not other types of food, was associated with illness (AR=43/97, RR=2.3, 95%CI 1.3-4.1). Interviews with kitchen staff indicated the likelihood of cross-contamination from raw chicken to the chicken salad during storage. This is the first recognised major Campylobacter outbreak associated with contaminated chicken documented in Denmark. It is plausible that food handling practices contributed to transmission, and awareness of safe food handling and storage has since been raised among kitchen staff. The low number of positive specimens accrued in this outbreak suggests a general underascertainment of adult cases in the laboratory reporting system by a factor of 20.

Animals↗

PubMed2001

Critical control points of complementary food preparation and handling in eastern Nigeria.

OBJECTIVE: To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS: The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures that contributed to microbial contamination, growth and survival, and to identify points where controls could be applied to prevent or eliminate these microbiological hazards or reduce them to acceptable levels. Food samples were collected and tested microbiologically at different stages of preparation and handling. FINDINGS: During cooking, all foods attained temperatures capable of destroying vegetative forms of food-borne pathogens. However, the risk of contamination increased by storage of food at ambient temperature, by using insufficiently high temperatures to reheat the food, and by adding contaminated ingredients such as dried ground crayfish and soybean powder at stages where no further heat treatment was applied. The purchasing of contaminated raw foodstuffs and ingredients, particularly raw akamu, from vendors in open markets is also a CCP. CONCLUSION: Although an unsafe environment poses many hazards for children's food, the hygienic quality of prepared food can be assured if basic food safety principles are observed. When many factors contribute to food contamination, identification of CCPs becomes particularly important and can facilitate appropriate targeting of resources and prevention efforts.

Child↗

PubMedDate not supplied

Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens.

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 preparation and storage of foods. Nonetheless, food safety and public health officials attribute a rise in incidence of foodborne illness to changes in demographics and consumer lifestyles that affect the way food is prepared and stored. Food editors report that fewer than 50% of consumers are concerned about food safety. An American Meat Institute (1996) study details lifestyle changes affecting food behavior, including an increasing number of women in the workforce, limited commitment to food preparation, and a greater number of single heads of households. Consumers appear to be more interested in convenience and saving time than in proper food handling and preparation.

Female↗

PubMed2002

[Hygienic conditions of hot dogs sold on the streets, Brazil].

The study objective was to identify the circumstances where there was risk of contamination of food (hot dogs) prepared and sold on the streets and to establish a preventive action through the creation of key surveillance sites. Data were collected from 20 vending sites using interviews, questionnaires, observations of food handling and storage, and temperature and pH measurements of both meat and sauce, respectively. In 30% of the studied sites, hygienic conditions were rated as regular to extremely poor. Mashed potatoes, chicken and beef preparations were of high risk. These findings showed inappropriate hygienic practices of food preparation and lack of basic knowledge regarding food handling - a public health problem. Given the scarcity of literature and official data on food sold in the streets of Brazil, further studies are recommended.

Brazil↗

PubMed2004

Food safety education: health professionals' knowledge and assessment of WIC client needs.

A written questionnaire was used to assess the opportunities and challenges for food safety education in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). The sample included directors and health professionals with nutrition counseling responsibilities in 79 WIC clinics in a midwestern state. Seventy-two percent of the clinics participated in the study. Data analysis included descriptive statistics, chi(2) analysis, and Cronbach's alpha. Seventy-two percent reported offering food safety advice to 20% or more of their clients daily. Ninety percent identified the food-safety knowledge of their WIC clients to be fair to very poor. The need for food safety handouts, targeted for WIC clients, was identified by 27% of the respondents. WIC professionals are promoting safe food handling among a high-risk population group. Expansion of current food-safety education efforts with WIC clients is encouraged with emphasis on methods to effectively overcome barriers to safe food handling.

Adult↗

PubMed2003

Risk communication and foodborne illness: message sponsorship and attempts to stimulate perceptions of risk.

Foodborne illness represents a serious health hazard in the United States. Since foodborne illness can often be prevented by an individual's behavior, messages aimed at promoting safe food-handling behaviors should be a major tool to reduce the incidence of foodborne illness. This article argues that to achieve adoption of safe food-handling practices in the home, food-safety messages should both stimulate risk perceptions and promote self-efficacy, feelings that one can successfully enact recommended behaviors. A content analysis of nationally distributed food-safety messages questioned if messages incorporated these features. Since food-safety communicators operate in complex environments with multiple and sometimes competing objectives, this study also questioned if sponsorship of foodborne illness prevention messages was related to the amount of content designed to alter risk perceptions associated with foodborne illness. Results of the quantitative content analysis found that copywriters generally included content designed to stimulate risk perception about foodborne illness but virtually ignored self-efficacy needs of the audience. A marked difference in tendencies to stimulate risk perceptions was found based on sponsorship. Both in volume and proportion, results show that governmentally sponsored messages more aggressively attempted to heighten risk perceptions associated with foodborne illness than did messages sponsored by privately funded communicators.

Communication↗

PubMed1995

Health education models and food hygiene education.

Education of food industry personnel in hygiene matters has been recommended as a means of improving food handling practices and thus the safety of food. Provision has been made within the Food Safety Act 1990 for the making of regulations to specify the nature and extent of such training. There is, however, a lack of documentary evidence of improvements in food hygiene standards which can be directly related to education or training. Evaluations of formal food hygiene education courses have identified increased knowledge levels of course participants and improvements in the relationship between food industry and enforcement personnel. This paper considers the operation of food hygiene training in the context of health education theory. Interpretation of this suggests that further evaluation of training is warranted prior to programme development and that behavioural change might be more likely to occur if the settings approach to health promotion were to be adopted in food premises.

Curriculum↗