Abstract: Food borne illnesses have been reported to be a global
health challenge. Annual incidences of food–related diseases involve
76 million cases, of which only 14 million can be traced to known
pathogens. Poor hygienic practices have contributed greatly to this. It
has been reported that in the year 2000 about 2.1 million people died
from diarrheal diseases, hence, there is a need to ensure food safety at
all level. This study focused on the sterility examination and
inhibitory effect of honey samples on selected gram negative and
gram positive food borne pathogen from South West Nigeria. The
laboratory examinations revealed the presence of some bacterial and
fungal contaminations of honey samples and that inhibitory activity
of the honey sample was more pronounced on the gram negative
bacteria than the gram positive bacterial isolates. Antibiotic
sensitivity test conducted on the different bacterial isolates also
showed that honey was able to inhibit the proliferation of the tested
bacteria than the employed antibiotics.
Abstract: The fact that traditional food safety system in the
absence of food safety culture is inadequate has recently become a
cause of concern for food safety professionals and other stakeholders.
Focusing on implementation of traditional food safety system i.e
HACCP prerequisite program and HACCP without the presence of
food safety culture in the food industry has led to the processing,
marketing and distribution of contaminated foods. The results of this
are regular out breaks of food borne illnesses and recalls of foods
from retail outlets with serious consequences to the consumers and
manufacturers alike. This article will consider the importance of food
safety culture, the cases of outbreaks and recalls that occurred when
companies did not make food safety culture a priority. Most
importantly, the food safety cultures of some food industries in South
Africa were assessed from responses to questionnaires from food
safety/food industry professionals in Durban South Africa. The
article was concluded by recommending that both food
industry employees and employers alike take food safety culture
seriously.
Abstract: Culinary culture differences can cause health
problems for international tourists in Thailand. This paper drew upon
data collected from an international tourist survey conducted in
Bangkok, Thailand during summer of 2012. Summer is the period
that a variety food safety issues and incidents are often publicized in
Thailand. The survey targeted European Union tourists- concerns
toward a variety of food safety issues that they encountered during
their trip in Thailand. A total of 400 respondents were elicited as data
input for t-test, and one way ANOVA test. The findings revealed an
astonishing result that up to 46.5 percent of respondents were sick at
least one time or more in Thailand. However, the majority of
respondents trusted that the Thai hotel and Thai restaurants would
ensure food safety, but they did not trust street vendors to ensure food
safety. The level of food safety concern can be ranked from most
concern to least concern by using the value of mean scores as
follows: 1) artificial coloring, 2) use of preservatives, 3) antibiotics,
4) growth hormones, 5) chemical residues, and 6) bacterial
contamination. The overall mean score for level of concerns was
3.493 with standard deviation of 1.677 which did not indicate a very
high level of concern. In addition, the result for t-test and one way
ANOVA test revealed that there was not much effect from the
demographic differences to level of food safety concerns.
Abstract: Many high-risk pathogens that cause disease in
humans are transmitted through various food items. Food-borne
disease constitutes a major public health problem. Assessment of the
quality and safety of foods is important in human health. Rapid and
easy detection of pathogenic organisms will facilitate precautionary
measures to maintain healthy food. The Polymerase Chain Reaction
(PCR) is a handy tool for rapid detection of low numbers of bacteria.
We have designed gene specific primers for most common food
borne pathogens such as Staphylococci, Salmonella and E.coli.
Bacteria were isolated from food samples of various food outlets and
identified using gene specific PCRs. We identified Staphylococci,
Salmonella and E.coli O157 using gene specific primers by rapid and
direct PCR technique in various food samples. This study helps us in
getting a complete picture of the various pathogens that threaten to
cause and spread food borne diseases and it would also enable
establishment of a routine procedure and methodology for rapid
identification of food borne bacteria using the rapid technique of
direct PCR. This study will also enable us to judge the efficiency of
present food safety steps taken by food manufacturers and exporters.
Abstract: The importance of ensuring safe meat handling and
processing practices has been demonstrated in global reports on food
safety scares and related illness and deaths. This necessitated stricter
meat safety control strategies. Today, many countries have regulated
towards preventative and systematic control over safe meat
processing at abattoirs utilizing the Hazard Analysis Critical Control
Point (HACCP) principles. HACCP systems have been reported as
effective in managing food safety risks, if correctly implemented.
South Africa has regulated the Hygiene Management System (HMS)
based on HACCP principles applicable to abattoirs. Regulators utilise
the Hygiene Assessment System (HAS) to audit compliance at
abattoirs. These systems were benchmarked from the United
Kingdom (UK). Little research has been done them since inception as
of 2004. This paper presents a review of the two systems, its
implementation and comparison with HACCP. Recommendations are
made for future research to demonstrate the utility of the HMS and
HAS in assuring safe meat to consumers.