IJSTR

International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
0.2
2019CiteScore
 
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020

CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT

IJSTR >> Volume 2- Issue 10, October 2013 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Quality Of Cooked Foods In Urban Schools In Ghana: Review Of Food Borne Diseases And Health Implications

[Full Text]

 

AUTHOR(S)

Reuben K. Esena, Emmanuel Owusu

 

KEYWORDS

Keywords: Microbial Quality, Hazard Analysis and Critical Control Point (HACCP), Quality Improvement (QI), Vended foods, Food Hygiene

 

ABSTRACT

Abstract: This study reviews microbial quality of ready-to eat foods; specifically food safety, basic Hazard Analysis and Critical Point [HACCP] and public perception of food borne diseases. Others include the vulnerable group of food borne diseases, bacterial food borne diseases, causes of food borne diseases. The objective of this study is to review the microbial quality of vended foods in urban school canteens in Ghana. This study determines the microbial levels of vended foods sold in Schools to explore food borne diseases of vended food in relation to hygienic practices and to recommend measures that can be implemented to ensure microbial food safety in School canteens in urban areas. This is a descriptive desk review of facts from the literature. Information were obtained from health records the Ghana Ministry of Health (MOH), Ghana Health Service (GHS), Ghana Statistical Service, (GSS) Food and drugs Board and literature from International Journals and from the website. All these were analyzed and described.

 

REFERENCES

[1]. Abdus-salam, M. & Ka-ferstein, F.K. (1993). Food safety: safety of street vended foods. World Health Forum, 14 (2) 191- 194.

[2]. Acharya, M. R. & Shah, R.K. (1999). Some microbiological and chemical attributes of mango pulp samples. Journal of Food Science Technology. 36(4) 339-341.

[3]. Ackah, M. et al. (2011). Socio-economic profile, knowledge of hygiene and food safety practices among street-food vendors in some parts of Accra. Internet Journal of Food Safety, (13), 191-197.

[4]. Adams, M. R. & Moss, M. O. (1995). Food Microbiology. London: Royal society of Chemistry, Cambridge.

[5]. Afele, M. (2006) .Street food boom in Ghana spurs calls for better hygiene. Bull. World Health Organisation, (84), 772-773.

[6]. Angulo, F. J., Tippen, S., Sharp, D.J., & Payne B.J. (1997). A community waterborne outbreak of salmonellosis and the effectiveness of boil water order. American Journal of Public Health. (4):580–584.

[7]. Ayeh-Kumi, P. F, et al. (2009). Prevalence of intestinal parasitic infections among food vendors in Accra, Ghana. Journal of tropical Medical parasitology (32):1-8

[8]. Balaban, N. & Rasooly, A. (2000). Staphylococcal enterotoxins. International Journal of Microbiology, 61(1):1-10.

[9]. Barza, M. (2004). Efficacy and tolerability of ClO2 -generating gloves. Clinical Infectious Diseases, (38), 857–863.

[10]. Bean NH, Goulding JS, Lao C, Angulo FJ. Surveillance for foodborne-disease outbreaks--United States, 1988-1992. MMWR CDC Surveill Summ. 1996 Oct 25;45(5):1–66. [PubMed]

[11]. Bergdoll, M. S. (1979). Staphylococcal intoxications. New York: Academic Press, Inc.

[12]. Bern, C., Martines, J., de Zoysa, I. & Glass, R. I. (1992). The magnitude of the global problem of diarrhoeal disease: a ten year update. Bulletin of the WHO (70): 705–714

[13]. Bidawid, S. Farber, J. M, & Satter, S.A (2000). Contamination of foods by food handlers: Experiments on hepatitis A virus transfer to food and its interruption .Applied and Environmental Microbiology Journal. (66), 2759 - 2763.

[14]. Blaser, M. J. (2004). How Safe is our foods lessons from an outbreak of Salmonellosis, Vanderbilt University School of Medicine. Nashville, Tn (37):232-2605.

[15]. Bryan, .F. L. (1978). Factors that contribute to outbreaks of foodborne disease. Journal of food protection,41: 816-827.

[16]. Bryan, F. L, et al. (1992) Hazards and critical control points of street-vended chat, a regionally popular food in Pakistan. J Food Prot. (55) 708–713.

[17]. Bryan, F. L. (1995). Hazard analyses of street foods and considerations for food safety. Dairy Food Environmental Sanitation, (15) 64–69.

[18]. Bryan, F; Jermini, M., Schmitt, R., Chilufya, E., Mwanza, M., Matoba, A., Mfume, E., Chibiya, H., and (1997). Hazards associated with holding and reheating foods at vending sites in a small town in Zambia. Journal of Food Protection 60, 391-398.

[19]. Bryan, F. L. (1998). Safety of ethnic foods through the application of the hazard analysis critical control point approach. Dairy and food sanitation, 654-660.

[20]. Cagney C, Crowley H, Duffy G, Sheridan JJ, O'brien S, Carney E, Anderson W, Mcdowell DA, Blair IS, Bishop RH (2004). Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republic of Ireland. Ireland : Food Microbiology

[21]. Cartwright, R.Y. (2003), Food and waterborne infections associated with package holidays. Journal of Applied Microbiology, 94, 1-12.

[22]. Center for Science in the Public Interest, (CSPI). ( 2005). Global and Local: Food Safety Around the World. www.cspinet.org/new/pdf/global.pdf .Acessed on 28/09/12.

[23]. Cartwright, R.Y. (2003), Food and waterborne infections associated with package holidays. Journal of Applied Microbiology, 94, 1-12.

[24]. Chakravarty, I. &, Canet, C. (1996). Food, agriculture and nutrition. FAO corporate document repository.

[25]. Clark, M. (2002) Salmonella .Attomegs at low, L.L. http://www.about-Salmonella.com/main htm.

[26]. Clayton, D. A., Griffith, C. J., Price, P. & Peters, A.C. (2002). Food Handlers' Beliefs and Self-reported Practices. International Journal of Environmental Health Research, 12(1):25-39.

[27]. Dawson, R. J., Canet, C. (1991). International activities in street foods. Food Control. ( 2) 135–139.

[28]. Department of Epidemiology and Community Health, University of Ilorin Teaching Hospital, PMB 1459, Ilorin.

[29]. El-Sherbeeny, M. R, Saddik, M. F., & Bryan, F. L. (1995). Microbiological profile and storage temperatures of Egyptian rice dishes. Journal of Food Protection. (48), 39–43.

[30]. European Food Safety Authority (2007). Scientific Opinion of the Panel on BIOHAZ on a request from EFSA on monitoring and identification of human enteropathogenic Yersinia spp. The EFSA Journal (595), 1-30.

[31]. Food and Drugs Administration, (FDA)/ FDA's Center for Food Safety and Applied Nutrition (CFSAN) and United States Department of Agriculture (USDA)/ Food Safety and Inspection Service, (FSIS). (2003). Quantitative assessment of relative risk to public health from foodborne ready-to-eat foods. Center for Food Safety and Applied Nutrition, Food and Drug Admin., College Park, Md.www.cfsan.fda.gov/~dms/lmr2-toc.html, Accessed on 11/ 12/13

[32]. FDA. (2012). Foodborne pathogenic microorganisms and natural toxins handbook www.fda.gov/downloads/Food/.../BadBugBook/UCM297627.pdf accessed on 12 /08/12

[33]. FDA/CFSAN & USDA/FSIS. (2003). Quantitative assessment of relative risk to public health from foodborne ready-to-eat foods. Center for Food Safety and Applied Nutrition, Food and Drug Admin., College Park, Md.www.cfsan.fda.gov/~dms/lmr2-toc.html, retrieved 11/ 12/13

[34]. Fewtrell, L. et al. (2005). Water, sanitation, and hygiene interventions to reduce diarrhoea in less developed countries: a systematic review and meta-analysis. Lancet Infect Dis (5), 42-52.

[35]. Food Research Institute. FRI (1998). Foodborne parasites: Review of the Scientific Literature Review. http://fri.wisc.edu/docs/pdf/parasites.pdf

[36]. Food safety issues:, Essential safety requirements for street vended foods: WHO document (WHOIFNUIFOS196.7) WHO Geneva

[37]. Gibson, L .L., Rose, J.B., & Haas, C. N., (1999). Use of quantitative microbial risk assessment for evaluation of the benefits of laundry sanitation. American Journal of Infection Control. 27(6):S34-9.

[38]. Granum, P.E., Andersson, A., Gayther, C., te Giffel, M.C., Larsen, H., Lund, T. and O'Sullivan, K. (1996) Evidence for a further enterotoxin complex produced by Bacillus cereus. FEMS Microb. Lett. 141, 145–149

[39]. Gwaltney J.M., Moskalski P.B., & Hendley J.O., (1980). Interruption of experimental rhinovirus transmission. Journal of Infectious Diseases. (6),11-5.

[40]. Health Protection Agency (2009). Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods. London: Health Protection Agency. Retrieved on 29/04/13www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1259151921557

[41]. Hopkins, W. G. (2000). A new view of statistics. Internet Society for Sport Science: http://www.sportsci.org/resource/stat

[42]. Howes, M.S., McEwen, S., Griffiths, M. & Harris, L. (1996), “Food handler certification by home study: measuring changes in knowledge and behaviour”, Dairy Food Sanitation, (16) 737-744.

[43]. ICMSF. (1978). Microorganisms in Foods: Their Significance and Methods of Enumeration, 2nd ed. University of Toronto Press, Toronto

[44]. Jawetez, Melnik, & Adelberg. (2004). Medical microbiology. USA:McGraw- Hill Companies.

[45]. Johnson, K.M. (1984). Bacillus cereus foodborne illness- An update. Journal of Food Protection. 47: 145.

[46]. Lianghui, X., Xingling, S. M., Yuju, C. Zhang, L., & Haiyan, W. (1993) Analysis of street food safety in Shandong province, abstracts. In: Final programme street foods epidemiology, management and practical approaches, Beijing, Oct 19–21, p 15.

[47]. Marth, E. H. (1985). Public health and regulatory concerns of the food service industry. Dairy Food Sanita. 5: 292.

[48]. Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., & Tauxe, R.V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases (5), 607-625

[49]. Mensah, P, Manu, D.Y., Darko K.O. & Ablordey, A. (2002). Street foods in Accra, Ghana: how safe are they? Bull World Health Organ. 80(7):546–554

[50]. Mitakakis, T. Z. (2004). Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis: a case-control study. Epidemiol. Infect. (132), 601-606

[51]. Naimi TS, LeDell KH, Como-Sabetti K et al. (2003) Comparison of community- and health care-associated methicillin-resistant Staphylococcus aureus infection. Jornal of American Medical Association 290:2976–2984

[52]. MUSA, O. I., & AKANDE, T. M. (2002). ROUTINE MEDICAL EXAMINATION OF FOOD VENDORS IN SECONDARY SCHOOLS IN ILORIN. NIGERIA JOURNAL OF MEDICINE . 11(1):9-12

[53]. Natural Resources Institute (NRI) UK (2000, November 1999–October) Enhancing the food security of the peri-urban and urban poor through improvements to the quality, safety and economics of street-vended foods. Ghana.

[54]. NSW/ FA. (2009). Microbiological quality guide for ready-to-eat foods :a guide to interpreting microbiological results www.foodauthority.nsw.gov.au/_.../microbiological_quality_guide_f.. accessed on 23/05/12

[55]. Omemu, A. M., & Aderoju, S.T. (2007). Food safety knowledge and practices of street food vendors in the city of Abeokuta, Nigeria. Food Control, (19) 396–402.

[56]. Onyemelukwe, N. F.& Ibe, B. C. (1993). Entero-pathogens in food handlers in Enugu, Nig. Med. Practitioner, 25 (6):87-89

[57]. Pether, J. V. S. & Gilbert, R. J. (1971).The survival of Salmonellas on finger-tips and transfer of the organisms to food. Journal of Hygiene, (69), 673–681.

[58]. Rheinländer, T. et al. (2008) Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana. J. Urban Health 85,952-964.

[59]. Rheinländer, T.; Olsen, M.; Bakang, J.A.; Takyi, H.; Konradsen, F.; Samuelsen, H. (2008). Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana. J. Urban Health ( 85), 952-964.

[60]. Rippel, B. (2002). Consumer knowledge about food safety revealed. Washington, DC: Consumer Alert.

[61]. Saba, C.K..S & Gonzalez-Zorn, B. (2012). Microbial food safety in Ghana: a meta-analysis. Journal of infections in Developing Countries, 6 (12):828-835.

[62]. Satin, M. (2008). Food Alert: The Ultimate Sourcebook for Food Safety, Facts on File, Inc., September 2008, 2nd ed.

[63]. Smith, P.D., Macher A .M, Bookman M.A, Boccia RV, Steis RG and Gill V. 1985. Salmonella typhimurium bacteremia in the acquired immunodeficiency syndrome. Annals of Internal Medicine 102: 207-209.

[64]. Soule, H. et al. (1999). Monitoring rotavirus environmental contamination in a pediatric unit using polymerase chain reaction. Infection Control and Hospital Epidemiology (20), 432-434.

[65]. Tatini, S.R., Soo, H.M., Cords, B.R., and Bennett, R.W. (1975). Heat stable nuclease for assessment of staphylococcal growth and likely presence of enterotoxins in foods. Journal of Food Science, 40, 352-356

[66]. Todd , E. C., Greig, J.D., Bartleson, C.A. & Michaels, B.S. (2007. Factors Contributing to Outbreaks and Description of Outbreak Categories. J. Food Prot. (7)2199–2217.

[67]. US Center for Disease Control (CDC). 2012). http://en.wikipedia.org/wiki/Foodborne_illness#cite_note-2. Accessed on 19/02/13.

[68]. USDA (United States Food and Drugs Administration). Food and Nutrition Service (2012) The ABCs of Hand Washing in Nibbles for Health 31 Nutrition Newsletters for Parents of Young Children Available from: http://www.fns.usda.gov/tn/Resources/Nibbles?doc.pdf Accessed on: 23/11/12

[69]. Walker, E., Pritchard, C. & Forsey, S. (2003). Hazard Analysis Critical Control Point and Prerequisite Programme Implementation in Small and Medium Size Businesses. Food Control, (14). 169 – 174.

[70]. WHO (1980). Food safety: Hand washing more important than health examinations. WHO Chronicle; Vol. 3433.

[71]. WHO, (1984). The role of food safety in Health and Development. Technical report series 705: Geneva. WHO

[72]. WHO (1989). Health surveillance and management procedures for food handling personnel. WHO technical report series, 785. WHO, Geneva,

[73]. WHO (1992).Hazard analysis critical control point evaluations: A guide to identifying hazards and assessing risks associated with food preparation and storage. London: MacMillan

[74]. WHO | Prevention of foodborne disease: Five keys to safer food. Who.int. Retrieved on 2010-12-10.

[75]. WHO. (2002): Food safety and food borne illness. http://www.who.int/mediacenter/factsbeet. Accessed on 23/10/12.

[76]. WHO (2004). Global Salmonella Surveillance (GSS). http://www.who.int/salmsurvIFAQ/eni.Accessed 15/03/13.

[77]. WHO (2006). five keys to safer food manual. Available at http://www.who.int/foodsafety/publications/consumer/manual_keys.pdf. Accessed December 2012.

[78]. Widdowson, M.A., Monroe S.S., Glass R.I., (2005) Are noroviruses emerging? Emerging Infectious Diseases. 11(5),735-7.