Master of Science / Food Science Institute / Thomas J. Herald / Food recalls and incidence of foodborne disease are on the rise throughout the world. Food products are recalled in the United States almost daily, and typically a large quantity of food is affected. Pathogenic microorganisms are readily invading the food supply and traditional methods and use of antimicrobials are not performing as well as in the past. The microorganisms that prompt the recalls cause symptoms ranging from mild gastroenteritis to death. All humans eat food, therefore all humans have the potential to be exposed to pathogens in food at some point in their life. There is a need for new, more effective antimicrobials for use on food products in order to ensure that consumers have access to a safe food supply. Any new treatments for prevention of pathogenic growth in the food supply should be researched. Phage preparations used as antimicrobials on food products are a novel idea. Phages are advantageous over traditional antimicrobials such as antibiotics, pesticides, and sanitizers in numerous ways. This report presents the history of phage and phage therapy in humans, advantages and disadvantages of phage use over traditional methods, current phage preparations available or under research, and approvals and objections of phage use in the food supply.

Food product contamination leading to a food borne illness is real and has potentially devastating impact on supply chain operations and cost. However, it is not well understood from the quantitative perspective. This research seeks to fill this gap by providing a generic model of a multi-stage food supply chain consisting of a supplier/grower, processing center and retailer(s) and analyzing the impact of food product contamination in this model. The supplier corresponds to the farm/grower of the raw material such as fruits and vegetables, the processing center processes the raw material into a final food product and the retailer corresponds to the supermarkets and grocery stores selling the food product to a customer. A situation where a contamination occurs at the supplier or processing center potentially resulting in a food borne illness to the customer is considered. The contamination is discovered through periodic sampling tests conducted by the grower, processing center or through the outbreak of a food borne illness. The supply chain is modeled utilizing a G/G/1 queuing system at the processing center and an order- up to policy at the retailer(s). This research develops and compares multi-stage supply chain models with varying number of retailers. The negative dependence of contamination on the origin and mode of detection of the contamination is quantified. The differences in individual food product attributes which can impact the cost of contamination are analyzed. The impact of supply chain structure and properties and detection policies on the severity of potential contamination cases is studied. The most cost effective sampling strategies which companies can adopt in the event of product contamination are derived. The payoff from the implementation of a quality control process which can eradicate contamination is evaluated. A numerical study of the impact of a real-world contamination event on a tomato and lettuce supply chain is also conducted. Finally, a traceability system capable of tracking and tracing back products in the event of a food product recall is incorporated in the supply chain model. The value of traceability for different supply chain scenarios is assessed through the implementation of an ARENA based simulation model.

Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

Foodborne illness continues to be a substantial public health issue in the United States, with fresh produce being one of the leading causes of outbreaks. Understanding routes of contamination of fresh produce and how pathogens survive on plant surfaces is paramount in improving food safety and reducing risk to public health. The objectives of this study were to select environmental E.coli isolates as pathogen surrogates of Salmonella typhimurium and E.coli O157:H7, assess lettuce plant contamination by spray irrigation water, and evaluate a common industry quality control (QC) E.coli strain (ATCC 25922). Selections of E.coli surrogates were made utilizing biofilm and leaf attachment data from lab scale assays. Five surrogates were found to be similar in biofilm formation and leaf attachment capabilities of the pathogens, while the common QC strain was significantly different than Salmonella in both biofilm formation and leaf attachment (p < 0.05). Persistence of surrogates, pathogens and the QC strain on lettuce plants was assessed in greenhouse scale experiments, where it was found that all isolates were above detection levels for 22 days. Die-off rates were calculated for all isolates, with the QC strain having the greatest rate of die-off in the first experiment (k = -4.52) and the second greatest in the second experiment (-2.82) while the pathogens and selected surrogates had statistically similar and lower rates of die-off. Based on this information, current policies concerning the sampling and management of irrigation waters and crops for microbial safety may be insufficient. It is recommended that sampling methods and frequencies be adjusted for irrigation waters and fresh produce, and the use of projected die-off rates not be used for the determination of time intervals needed before a crop is safe to harvest.

Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data were statistically analyzed using SPSS software version 27. Results In case of food hygiene knowledge, attitudes and practices, study participants had good knowledge (78.77%), moderate attitude (57.4%) and good practice level (88.82%) in food hygiene at home. There is no significant difference between men and women in their knowledge level but had significant difference in their attitude and practice level. Besides, there is no significant difference in food hygiene knowledge of food handlers based on their educational level but results showed significant difference in their attitude and practices of food hygiene. Conclusion Food handlers in Bangladeshi homes were knowledgeable with moderate attitude and good practice level. Continuous food safety education, health education and media campaigns will help them to reduce the risk of diarrhea and food-borne illness.

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