Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
This study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate based on their monthly income, age and educational...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2018-07-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/6887 |
| _version_ | 1819006680109678592 |
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| author | Mveli Cyril Mkhungo Ajibola Bamikole Oyedeji Oluwatosin Ademola Ijabadeniyi |
| author_facet | Mveli Cyril Mkhungo Ajibola Bamikole Oyedeji Oluwatosin Ademola Ijabadeniyi |
| author_sort | Mveli Cyril Mkhungo |
| collection | DOAJ |
| description | This study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate based on their monthly income, age and educational level. Samples of raw foods were randomly collected from the participating households for microbial analyses. Swabs from food contact surfaces were also collected and analyzed for the presence of pathogens. Difference in demographic data regarding food safety knowledge was tested using chi-square and microbial counts were statistically analyzed (P<0.05). Knowledge of proper cold storage temperature was found to be inadequate as over 70% of respondents had no idea of their cold storage temperatures. High risk of cross contamination was observed due to improper thawing, packaging of meat with other ready to eat foods and poor food contact material handling. Microbial analyses of raw food samples showed the presence of aerobic spore formers (1.08-1.89 log cfu/mL), anaerobic spore formers (0.29- 1.83 log cfu/mL) and Staphylococcus aureus (3.31-3.96 log cfu/mL). Contact surfaces were also positive for Listeria monocytogenes, Salmonella spp and Escherichia coli. Food safety knowledge and proper food handling practices were found to be inadequate in the areas studied and urgent intervention is required to prevent fatal incidences of food borne illnesses. |
| first_indexed | 2024-12-21T00:12:32Z |
| format | Article |
| id | doaj.art-b6b78dfc21214805924481472a2dd878 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-21T00:12:32Z |
| publishDate | 2018-07-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-b6b78dfc21214805924481472a2dd8782022-12-21T19:22:18ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322018-07-017210.4081/ijfs.2018.68875752Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South AfricaMveli Cyril Mkhungo0Ajibola Bamikole Oyedeji1Oluwatosin Ademola Ijabadeniyi2Department of Biotechnology and Food Technology, Durban University of TechnologyDepartment of Biotechnology and Food Technology, Durban University of TechnologyDepartment of Biotechnology and Food Technology, Durban University of TechnologyThis study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate based on their monthly income, age and educational level. Samples of raw foods were randomly collected from the participating households for microbial analyses. Swabs from food contact surfaces were also collected and analyzed for the presence of pathogens. Difference in demographic data regarding food safety knowledge was tested using chi-square and microbial counts were statistically analyzed (P<0.05). Knowledge of proper cold storage temperature was found to be inadequate as over 70% of respondents had no idea of their cold storage temperatures. High risk of cross contamination was observed due to improper thawing, packaging of meat with other ready to eat foods and poor food contact material handling. Microbial analyses of raw food samples showed the presence of aerobic spore formers (1.08-1.89 log cfu/mL), anaerobic spore formers (0.29- 1.83 log cfu/mL) and Staphylococcus aureus (3.31-3.96 log cfu/mL). Contact surfaces were also positive for Listeria monocytogenes, Salmonella spp and Escherichia coli. Food safety knowledge and proper food handling practices were found to be inadequate in the areas studied and urgent intervention is required to prevent fatal incidences of food borne illnesses.https://www.pagepressjournals.org/index.php/ijfs/article/view/6887Food safety, Raw food, Food contact surfaces, Cross contamination. |
| spellingShingle | Mveli Cyril Mkhungo Ajibola Bamikole Oyedeji Oluwatosin Ademola Ijabadeniyi Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa Italian Journal of Food Safety Food safety, Raw food, Food contact surfaces, Cross contamination. |
| title | Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa |
| title_full | Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa |
| title_fullStr | Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa |
| title_full_unstemmed | Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa |
| title_short | Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa |
| title_sort | food safety knowledge and microbiological hygiene of households in selected areas of kwa zulu natal south africa |
| topic | Food safety, Raw food, Food contact surfaces, Cross contamination. |
| url | https://www.pagepressjournals.org/index.php/ijfs/article/view/6887 |
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