Lupane and Hwange districts fall under natural region IV and V and lie in the semi-arid regions of Zimbabwe with low and erratic mean annual rainfall not exceeding 600mm. Seventy percent of Zimbabwe’s population lives in communal areas, whose livelihood is based on agriculture. The communities in these areas mainly practice mixed farming systems. However, crop production is constrained by water availability and suitable production techniques. As a result households in these areas are experiencing worsening levels of household food insecurity. Two irrigation schemes were identified for this study and these are located in these two districts. Tshongokwe irrigation scheme is located in Lupane district and Lukosi irrigation scheme is located in Hwange district and these irrigation schemes are about 25 hectares in size. Lupane and Hwange districts are considered to be one of the most food insecure areas in the country because of the frequent droughts and unreliable rainfall in the region. The major tool of enquiry in this study was the questionnaire which was used to collect data from the households that farm on irrigated land and those that farm on dryland farming. Household and farm characteristics were collected using structured questionnaires with the help of locally recruited and trained enumerators. Agricultural production, household consumption and marketing of agricultural produce were accessed using the questionnaire to establish problems experienced by farmers. The main objective of this study was to investigate the determinants of household food security using a logistic regression model. The model was initially fitted with thirteen variables, selected from factors identified by previous researchers that affect food security in communal areas. Six variables were found to be significant at 1, 5 and 10 percent significance level and all had the expected signs except farm size. These factors include access to irrigation, farm size, cattle ownership, fertilizer application, household size and per capita aggregate production. The results obtained were further analyzed to compute partial effects on continuous variables and change in probabilities on the discrete variables for the significant factors in the logistic regression model. Analysis of partial effects revealed that household size, farm size, cattle ownership and per capita aggregate production lead to a greater probability of household being food secure. Change in probability results showed that having access to irrigation and using fertilizer can increase the probability of household being food secure The findings of this study highlight a positive and significant relationship between access to irrigation, fertilizer application, cattle ownership, per capita aggregate production to household food security. Household size and farm size have a negative and significant relationship on household food security. This study shows the effectiveness of irrigated farming over dryland farming in the semi-arid areas. The results show increased agricultural production, crop diversification and higher incomes from irrigation farming as compared to dry land farming. Irrigation farming has enabled many households to diversify their source of income and generate more income. Irrigation has enabled households with irrigation not only to feed themselves throughout the year but also to invest on non-agricultural goods and services from incomes received from crop sales Based on the results from the logistic regression model, it can be concluded that household size, farm size, per capita aggregate production, cattle ownership, fertilizer application and access to irrigation have a positive effect on household food security and the magnitude of changes in conditional probabilities have an impact on household food security.

published_or_final_version / abstract / Public Administration / Master / Master of Public Administration

This dissertation examines changes in Hong Kong’s food safety institutions using an historical institutional approach. Hong Kong has faced enormous challenges in food safety over the last two decades. The avian flu crisis in 1997 and the malachite green crisis in 2005 were the two most notable examples. Both crises were recipes for institutional change. There was drastic reform in 2000 to form a unified food safety authority, the Food and Environmental Hygiene Department, to replace the old legacy of municipal councils and municipal service departments. The established municipal councils failed to sustain themselves and the government replaced them with new institutions. Moreover, in 2005, the government proposed a new Food Safety, Inspection and Quarantine Department to overcome failings in food safety. These changes and reforms developed in variance from what could have been expected using theories of punctuated equilibrium and critical juncture (which emphasize exogenous shocks). My investigation suggests that we should not just focus on critical junctures and exogenous shocks but also study the processes and events outside these events. We cannot take it for granted that a significant exogenous shock will automatically result in institutional change without exploring the role they play and the mechanisms involved. Other endogenous processes or gradual changes may disrupt the mechanisms of institutional reproduction. My research also suggests that the form of institutional change cannot be predicted based on critical junctures and exogenous events. Focusing on the features of political context and institutional properties, we can understand how it is possible to switch between different modes to fit the prevailing institutional and political context. Political appointees and senior civil servants, as change agents, need to focus on political barriers in the legislature before any institutional change in government can eventually succeed. Without major change in Hong Kong’s political system and landscape, there is less likelihood of introducing controversial policy changes, including institutional change. Change agents are more likely to make use of different modes of institutional change, such as layering and conversion, in order to circumvent political barriers and the stickiness of old institutions. / published_or_final_version / Politics and Public Administration / Doctoral / Doctor of Philosophy

No description available.

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

Dissertation submitted in fulfilment of the requirements for the degree Master of Technology: Environmental Health in the Faculty of Applied Sciences at the Cape Peninsula University of Technology, 2011 / The retail sector in South Africa is increasingly evolving into a dynamic industry, driven by changes in technology, saturating markets and globalisation. A major phenomenon in South Africa has been the evolution of hypermarkets, which sell large quantities of almost all consumer goods on a self-service basis. The South African consumers are becoming increasingly health conscious and, as such, the demand for wellness foods, health and convenience food has escalated. Convenience foods are expected to remain popular with consumers and supermarkets and will therefore increase the amount of ready-to-eat food items offered. As the retail industry has changed over the last two decades, so has the epidemiology of foodborne illnesses, with an increase in the incidence of bacterial infections caused by emerging organisms. In addition, there are certain food safety issues specifically associated with ready-to-eat foods. In recent years, incidences of enteric diseases associated with meat consumption have risen. The emergence of several new foodborne diseases has led to an increased focus attention on the issue of food safety by consumers and the industry. The most commonly implicated foods in these disease outbreaks have been meat and dairy products. The microbial load of eight convenience food manufacturing plants was determined by firstly sampling stainless steel food contact surfaces after they had been cleaned and sanitised at the end of a day‘s shift. The samples were analysed for Total Plate Count (TPC), Escherichia coli, Salmonella species and Staphylococcus aureus and Listeria. The results showed that 59 % of the total areas sampled for TPC failed to comply with the legal requirements for food surfaces specified in the South African Health Act (< 100 cfu.cm-2). Listeria was detected in 23 % of the samples taken and E.coli was found in 1.3 % of the samples, while S. aureus was not detected in any of the samples. Fifty percent of the plants applied conventional cleaning methods for cleaning and sanitation and the remaining 50 % used the low-pressure foam (LPF) method. The bacterial results of the two cleaning methods were statistically compared and a statistically significant difference (P ≤ 0.05) was found between the TPC means of the cleaning methods after cleaning. No statistically significant difference (P > 0.05) was found in terms of the Listeria species counts after both cleaning processes. The LPF method proved to be the superior cleaning option for reducing TPC counts. Secondly surface samples were collected from washed and sanitised dominant hands of food handlers and analysed for the presence of total plate counts, S. aureus and E. coli. The study aimed to evaluate the efficacy of hand washing practices and sanitation before commencing work. A total of 230 samples were collected, involving 100 % of the food handlers in selected convenience food outlets. The highest bacterial count taken from handswas 7.4 x 10-3 cfu.cm-2 and the lowest showed no detectable growth. Forty percent of the TPC analysed complied with the legal limit of < 100 cfu.cm-2 and only 18 % of the food handlers had no detectable bacteria present on their hands. One hand sample tested positive for E. coli, which is generally viewed as an indication of faecal contamination. S. aureus could not be detected on the hands of any of the food handlers. The results of this study indicated that hand hygiene is unsatisfactory and underlined the importance of further training to improve food handlers‘ knowledge of good hand washing practices. The study also aimed to present data on the food hygiene knowledge and practices of food handlers based on a representative sample from convenience food outlets in the Gauteng area. The management, as well as food handlers, were interviewed without prior announcement and managers were interviewed prior to starting their shifts, followed by food handlers, after they had passed through the change room and hand wash facilities. Although the majority of food handlers adhered to basic hygiene principles, the results highlighted a need for proper and continuous training in hygiene practices, not only for food handlers, but also for management. Furthermore, all food handlers should adhere to a formal cleaning schedule and specific courses should be planned for food handlers. Most training is done away from the workplace and the workers might find it difficult to translate theory into practice. Although food safety training programmes are essential, behavioural changes will not occur merely as a result of having received training but rather continuous development of food handlers. In conclusion, the popularity of convenience food is bound to increase with the growing appeal for modern foods. Consumers in South Africa nowadays demand good quality and safe products at a reasonable cost. Due to continuous time constraints, convenience food is the food of the future for the working mother. It is clear that managing foodborne disease is a challenge and an economic problem subject to various constraints. Food safety has too often become a hit-or-miss gamble, with parents obliged to roll the dice when it comes to the safety of their children‘s food and consumers in general. The food industry therefore needs to improve food safety processes to prevent the contamination of foods and use methods to ensure safe food for consumers. Better training, more testing and better methods of tracking food must be utilised to verify that the processes are working. This study endeavoured to add to the understanding and improvement of hygiene processes as well as food handlers‘ practices in the convenience food industry in the Gauteng Province.

University of Macau / Faculty of Law

The problem of this study was to determine health care professionals' opinions and practices concerning foodborne illness and food safety education during prenatal care. Data were collected from Indiana health care professionals using a mailed questionnaire. The results found that 71.7% of respondents do not provide foodborne illness and food safety education during prenatal care, however, 80.6% would like to. Most of the respondents indicated that they do not have the time (71.4%), resources (57 1%), or knowledge (25.7%) to provide this information to patients. Many of the respondents indicated that they have not received information on foodborne illness during pregnancy and are unaware of the recommendations to provide this information during prenatal care. The opinion questions found that most agree that foodborne illness can be serious in pregnancy and would like to learn more about the risks of foodborne illness to pregnant women and the fetus. / Department of Physiology and Health Science

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011 / Although the application of low pH is common practice in food preservation, the emergence of acid tolerance has been reported world-wide amidst a growing concern that preservation with weak acids, such as organic acids may be influenced as a result of food-borne bacteria becoming acid tolerant or acid resistant. The present study was conducted to assess the acid tolerance of a wide range of bacterial species and consequently the sustainable application of organic acids as food preservatives in particularly acidic foodstuffs. Acid tolerance was determined in 19 bacterial strains predominantly associated with food spoilage and food poisoning. After exposure to hydrochloric acid 16% of the isolates were found to be intrinsically tolerant to low pH and included amongst others the enteric bacteria Escherichia coli and Salmonella spp. The latter organisms are known causative agents in food spoilage and poisoning, and the results highlight the predicaments related to their ability to survive in acidic foodstuffs as well as the human gastric environment. Bacterial strains were further exposed to increasing concentrations of various acidic foodstuffs in order to determine the development of acid tolerance by gradual decrease in pH, as opposed to exposure to acid shock. After induction, the protein profiles of resulting acid tolerant isolates were compared with those of the original un-induced strains. Exposure to acidic foodstuffs resulted in various survival profiles, where not only pH but also the type of acidulant (foodstuff or inorganic acid) were found to be contributing factors in acid tolerance development. Bacterial protein composition after exposure to acidic foodstuffs showed considerable variation which may be indicative of acid tolerance development whereas the mechanisms involved may be the result of multiple modifications in bacterial composition. After the induction of acid tolerance, susceptibility of induced strains to various organic acids were determined at various pH values. This was done to investigate whether acid tolerance would influence the inhibitory activity of organic acids as antimicrobial agents in acidic food. Decreased susceptibility was not significantly demonstrated with the exception of only selected isolates, the latter including E. coli and S. typhimurium. Organic acid activity was found to be much more effective at lower pH values and it would be necessary to elucidate whether this inhibition is the result of a lower pH or more specifically the activity of the organic acids. The effect of exposure to an acidic environment on phenotypic characteristics of Gram-negative bacteria, and more specifically psychrotrophic organisms was evaluated in order to show the combined effect of organic acids and low temperature preservation. The characteristic yellow pigment of various Chryseobacterium species was found to be not as apparent after acid exposure while in some cases the colonies were observed as white. In Pseudomonas aeruginosa the characteristic green pigment was much more prominent after acid exposure. These morphological alterations may be important factors that should be considered in identification procedures employed in food safety laboratories. Finally, the influence of acidic exposure via acidic foodstuffs and also organic acids on the protein composition and outer membrane protein structure of various bacterial cells was investigated. No specific relationships with the MICs (Minimum Inhibitory Concentrations) of organic acids after induction with the selected acidic foodstuffs could be established, although various differences were found in protein expression. From the results, it may be suggested that the outer membrane of various pathogenic bacteria is involved in acid tolerance development and this supports the reports on the importance of membrane integrity in the protection against low pH. In conclusion, the study endeavoured to add to the body of knowledge with regard to alternative food preservation regimes utilising organic acids, either solely or in combination with selected extrinsic and intrinsic parameters.

Masters Research Report Department of International Relations School of Social Sciences Faculty of Humanities The University of the Witwatersrand / This research report provides a framework to assess the value of private-public partnerships (PPPs) in shaping the regulatory framework of the food safety regime within southern Africa. As one of Africa’s largest economies and major exporting countries, South Africa provides a clear case for analysing how developing countries in Africa have adopted and enforce international standards relating to the safety of foodstuffs that are produced, distributed and sold. Within the international systems, governments are generally held responsible for the ratification of international treaties that inform global standards and are criticised or excluded when they fail to comply. However, the role of private sector in supporting and enforcing food safety practices has not been evaluated in any meaningful way. The aim of this research is further the understanding of how PPPs have formed in South Africa and to what extent they have had a positive impact on the advancement of food safety between the years 2000 and 2015. With the help of document analysis and a review of the current regulatory framework, this research is framed within the concept of hybridity and allows us to better understand the focus of PPPs within South Africa’s food safety regime. The main conclusion is that South Africa’s commitment to food safety is strong but the relevant policy remains uncoordinated and undefined. South African businesses and the government are involved at the international level in terms of standards-setting and are aware of the global food safety strategy. The primary reason for this is that the country’s involvement improves trade prospects and affirms its role as a collaborative actor within the International Food Safety Complex (IFSC). However, South Africa still experiences several issues relating to food safety risks that affect trade and challenge the efficacy of existing food safety regulations. The recommendation is that public and private sectors should invest more capital and capacity in establishing a comprehensive food safety policy that brings together legislation, identifies key actors and provides a guideline to improve transparency and accountability relating to food safety issues in South Africa. / MT2017