Search results

This study aims to explore the level of independence among persons with disabilities (PWDs) towards their use of public buildings’ facilities, as well as assess the anxiety and relevant challenges regarding such use.

In a cross-sectional survey design, 91 consenting PWDs were recruited via purposive sampling at diverse locations and invited to complete self-report questionnaires on their use of public buildings’ facilities.

Only 19 PWDs (20.9%) were able to independently use such facilities. The participants’ level of anxiety, observed to be mostly severe (41.7%), was significantly associated with sex and affected body region (p < 0.05). Most PWDs identified “lack of amenities” (85.7%), “inconvenience” (78%) and “safety issues” (59.4%) as relevant challenges towards the use of public buildings’ facilities.

This research emphasises the urgent need to universally improve PWDs’ level of independence towards the use of public buildings’ facilities alongside eradicating anxiety and challenges experienced towards such use. Accessibility ought to be promoted among PWDs, with specific attention given to women and those affected in multiple body regions; as such populations are prone to experiencing substantial anxiety. This approach should entail the provision of barrier-free facilities as well as ensuring their safe and convenient use by PWDs.

This study sought and provided key feedback from PWDs on the current built environment, which ought to be considered by relevant stakeholders to improve accessibility, promote well-being and contribute towards meeting the global goals of reducing inequality and making cities/communities inclusive, safe, resilient and sustainable.

In 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.

This study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.

Major steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.

This study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.

This study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.