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Article

Hanne Karlsen, Lisbeth Mehli, Erik Wahl and Ragnhild Lyngved Staberg

Investigations of food-borne outbreaks are complex and require multidisciplinary collaboration. The purpose of this paper is to help food technologists face this challenge…

Abstract

Purpose

Investigations of food-borne outbreaks are complex and require multidisciplinary collaboration. The purpose of this paper is to help food technologists face this challenge and be competent members of a multidisciplinary team, a study module on the investigation of a “real-life” food-borne outbreak was developed.

Design/methodology/approach

The module design was based on the principles of inquiry-based learning with the purpose to motivate and activate students with challenging assignments. The didactic impact of the module was evaluated as a qualitative case study with questionnaires, reflection assignments and interviews of students and lecturers.

Findings

A teaching module developed by an external professional taking part in the academic environment provides a learning environment well adapted to the curriculum, as well as bringing first-hand realism and enthusiasm into the classroom. The external lecturer’s dedication to the subject was appreciated by the students. A majority of the students believed that the outbreak investigation simulation play gave a better understanding of how food-borne outbreaks are investigated. A majority of the students 68 per cent (2011) and 82 per cent (2012) believed that what they learned in this module would be useful in a future work situation.

Research limitations/implications

There are some limitations to the study, the most important one being the small sample size, and as the classes rarely exceeds 30 students, the use of a control group was not logistically feasible.

Originality/value

Teaching food technologists to become knowledgeable professionals in this field will constitute a valuable contribution to the multidisciplinary food-borne outbreak investigation team. In turn, this may increase confidence among the general public in the food industry.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Derek Mozley

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities…

Abstract

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.

Details

British Food Journal, vol. 96 no. 5/6
Type: Research Article
ISSN: 0007-070X

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Article

Verner Wheelock

Food‐borne disease caused by bacteria is acknowledged to be very widespread in Africa, Asia and Latin America but even in advanced areas of the world this is now giving…

Abstract

Food‐borne disease caused by bacteria is acknowledged to be very widespread in Africa, Asia and Latin America but even in advanced areas of the world this is now giving rise to acute concern. The most common causes of this are examined here with special reference to England and Wales, the extreme seriousness of the problem is underlined and various precautionary measures at both producer and consumer levels are recommended for its alleviation.

Details

British Food Journal, vol. 90 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Richard J. Gilbert

Despite increased education and legislation to raise standards of hygiene in all aspects of food handling, a definite increase is reported in food‐borne infections and…

Abstract

Despite increased education and legislation to raise standards of hygiene in all aspects of food handling, a definite increase is reported in food‐borne infections and intoxications in the UK. The main bacteria are examined here and, since it is envisaged that the number of reported cases is likely to increase still further in future years, recommendations are put forward which are aimed at improved education rather than legislation.

Details

British Food Journal, vol. 90 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Pre‐employment medical examinations with appropriate testing are required in many industries—a basic tenet of Occupational Medicine—and it has long been a recommendation…

Abstract

Pre‐employment medical examinations with appropriate testing are required in many industries—a basic tenet of Occupational Medicine—and it has long been a recommendation of many in community medicine and environmental health for those food handlers whose close contact with open food, aspects of its preparation, processing, sale, exposure for sale, make their personal health important and in prevention of diseases and may constitute a health hazard to food consumers. Epidemiological studies have revealed too many instances of a human source of disease, especially in milk and water, for this to be denied or under‐estimated. Food poisioning outbreaks caused by a carrier, of chronic or limited duration, enable those investigating such outbreaks to see there could be advantages in medical screening of certain employees especially in certain areas of food trades. The main problem is to decide the extent of the discipline and who should be subject to it. The fact that by far the majority of the examinations and tests will prove negative should not be seen as removing the need for the service. After all, there are a number of similar circumstances in public health. Meat inspection, for example, in which a 100% inspection of all food animals slaughtered for human food is now fully established, it is not suggested that inspections should in any way be reduced despite the fact that a number of the diseases, eg., tuberculosis, no longer occurs as it once did, which was the prime cause of meat inspection being brought into being. Other areas where routine medical examinations reveal satisfactory health with only a few isolated cases requiring attention, is the school medical service. Here, the “de‐bunkers” have had some success, but if children are not regularly examined at vulnerable age levels and especially in between where the occasion demands, there is no question that much will be missed and ill‐health progress to a chronic state.

Details

British Food Journal, vol. 83 no. 1
Type: Research Article
ISSN: 0007-070X

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Article

Fatemeh Esfarjani , Ramin Khaksar, Fatemeh Mohammadi Nasrabadi, Roshanak Roustaee, Haleh Alikhanian, Niloofar Khalaji , Amin Mousavi Khaneghah and Hedayat Hosseini

Domestic refrigerators could be considered as one of the major potential sources of food-borne diseases, in addition limited data are available regarding the level of…

Abstract

Purpose

Domestic refrigerators could be considered as one of the major potential sources of food-borne diseases, in addition limited data are available regarding the level of contamination of domestic refrigerators in Iran. The purpose of this paper is to detect some of bacterial contamination in domestic refrigerators.

Design/methodology/approach

In total, 104 households were randomly selected from ten health centers in five areas of Tehran, Iran. Visual inspection and temperature evaluation of the households’ refrigerators were done. In addition, the refrigerators were swabbed and analyzed for contaminants using polymerase chain reaction (PCR) method. DNA was isolated and purified by the proposed standard protocol.

Findings

Screening of the domestic refrigerators by PCR method showed that 51.7 percent of the samples were positive for pathogens as follows: L. monocytogenes 41.6 percent, S. aureus 5.5 percent, Salmonella spp 4.6 percent, and E. coli O157:H7 0 percent; consequently, none of mentioned pathogens were detected in 48.3 percent of the refrigerators. Results of the visual inspection indicated that 57 percent of the refrigerators were on desirable, 36.5 percent were acceptable, and 7 percent were weak conditions. Most of the refrigerators about 44 percent had desirable temperatures. There were no significant correlations between the visual inspection scores, temperature and frequency of isolation of specific pathogens in the domestic refrigerators. A significant correlation was observed between contamination and education of parents (p < 0.05).

Originality/value

Determination of the bacterial contamination and evaluating the temperature of domestic refrigerators in Iran can be considered as a novel approach of current study. These findings could be employed in designing and implementing appropriate educational interventions to promote food safety and diminish the risk of food-borne illnesses. Also, obtained results might be applied as introduction for further investigations.

Details

British Food Journal, vol. 118 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Mariam Al Khaja, Mouza Al Muhairi, Mariam Al Yousuf, Alyazi Al Mazrouei, Mostafa Ibrahim Ali and Eunice Taylor

This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical…

Abstract

Purpose

This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry.

Design/methodology/approach

This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation.

Findings

Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building.

Originality/value

The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

Details

Worldwide Hospitality and Tourism Themes, vol. 7 no. 1
Type: Research Article
ISSN: 1755-4217

Keywords

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Article

At the commencement of this decade, leaving behind the “striking seventies”, we christened it the “anxious eighties”, for there was a profound disquiet and uncertainty…

Abstract

At the commencement of this decade, leaving behind the “striking seventies”, we christened it the “anxious eighties”, for there was a profound disquiet and uncertainty among most of the population, a fear that things were going to get worse, but they could have hardly expected the catastrophic events of the year 1981. The criteria of quality of life are its richness, grace, elegance; by the promise it contains; inspiration and purpose, hope, determination (to survive, to make certain that the evildoer is not permitted to succeed), love of one's country — pro patria, of other days.

Details

British Food Journal, vol. 83 no. 6
Type: Research Article
ISSN: 0007-070X

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Article

J. Kennedy, A. Nolan, S. Gibney, S. O'Brien, M.A.S. McMahon, K. McKenzie, B. Healy, D. McDowell, S. Fanning and P.G. Wall

This paper aims to determine the potential for the spread of bacteria from raw meat and poultry during home food preparation to the surrounding kitchen environment, hands…

Abstract

Purpose

This paper aims to determine the potential for the spread of bacteria from raw meat and poultry during home food preparation to the surrounding kitchen environment, hands and prepared food due to unsafe handling practices, which are predicted by consumers' knowledge, behaviour and attitudes.

Design/methodology/approach

The potential for transfer of E.coli and C. jejuni was monitored in a simulated domestic kitchen environment while food preparation was filmed (n=60 respondents). A survey was also administered.

Findings

The results of the study show that transfer of bacteria around the kitchen environment and onto prepared meals are predicted by a lack of thoroughly washing contaminated hands, knives and chopping boards both during and after meal preparation. A higher level of perceived importance of correct food handling behaviour is associated with higher levels of educational attainment and age and food risk perceptions are positively associated with age.

Practical implications

The results highlight the importance of promoting preventative measures and the means of employing them specifically to the young and less educated public who do not frequently cook and prepare food.

Originality/value

This paper is the first to include a verifiable audit of consumer food safety behaviour, microbiological sampling of surfaces, food and hands as well as a consumer survey of knowledge, behaviour and attitudes.

Details

British Food Journal, vol. 113 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Book part

Andrea Grout

Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its…

Abstract

Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased passenger loads, extended flight times, and multiple service activities. Adapting to these new challenges, and especially the global spread of food-borne diseases, requires an understanding of the cabin crew role as food handlers and the risks associated with this task. This chapter outlines the key factors that determine the safe delivery of in-flight food services, highlights the benefits of best practice to airline operators, passengers, and tourism boards, and addresses the policy implications for airline regulators and national health authorities.

Details

Delivering Tourism Intelligence
Type: Book
ISBN: 978-1-78769-810-9

Keywords

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