O objetivo principal deste estudo é a análise do atendimento de denúncias pela Subgerência de Vigilância Sanitária de Alimentos (SVA/Covisa/SMS-SP), no ano de 2011, discorrendo sobre as principais dificuldades enfrentadas no exercício dessa atividade. Como objetivo secundário buscou-se demonstrar a importância da integração entre os setores público e privado para que o atendimento seja realizado com maior eficiência e eficácia, superando as limitações dos procedimentos administrativos do Código Sanitário Municipal, da Lei Municipal n° 13.725/04. A coleta de dados foi obtida por meio de quatro métodos de pesquisa disponíveis, documentos escritos e sistemas de registros informatizados do setor. A interpretação baseou-se nos resultados obtidos e na experiência profissional. Concluiu-se que os problemas enfrentados no atendimento de denúncias estão relacionados com algumas imperfeições nos sistemas de registro e do procedimento administrativo, recursos humanos escassos, gerenciamento ineficaz, falta de recursos materiais e falta de maior integração e comunicação entre os órgãos públicos e os setores relacionados / The main goal of this study is the complaints attendance analysis by Subgerência de Vigilância Sanitária de Alimentos, wich reports to Coordenação de Vigilância em Saúde - Secretaria da Saúde de São Paulo on 2011, discussing the main difficulties in this practice . As a secondary goal, we sought to demonstrate the importance of integration between the public and private sector, so that the service can be made more efficiently and effectively, overcoming the limitations of the administrative procedures of the Municipal Health Code, Municipal Law No. 13.725/04. Data collection was obtained through four research methods available in written documents and computerized records systems sector. The interpretation was based on the results and professional experience. It was concluded that the problems faced in attendance of complaints are related to some imperfections in the system registry and the administrative procedure, scarce human resources, ineffective management, lack of material resources and lack of higher integration and communication between government agencies and related sectors

O objetivo principal deste estudo é a análise do atendimento de denúncias pela Subgerência de Vigilância Sanitária de Alimentos (SVA/Covisa/SMS-SP), no ano de 2011, discorrendo sobre as principais dificuldades enfrentadas no exercício dessa atividade. Como objetivo secundário buscou-se demonstrar a importância da integração entre os setores público e privado para que o atendimento seja realizado com maior eficiência e eficácia, superando as limitações dos procedimentos administrativos do Código Sanitário Municipal, da Lei Municipal n° 13.725/04. A coleta de dados foi obtida por meio de quatro métodos de pesquisa disponíveis, documentos escritos e sistemas de registros informatizados do setor. A interpretação baseou-se nos resultados obtidos e na experiência profissional. Concluiu-se que os problemas enfrentados no atendimento de denúncias estão relacionados com algumas imperfeições nos sistemas de registro e do procedimento administrativo, recursos humanos escassos, gerenciamento ineficaz, falta de recursos materiais e falta de maior integração e comunicação entre os órgãos públicos e os setores relacionados / The main goal of this study is the complaints attendance analysis by Subgerência de Vigilância Sanitária de Alimentos, wich reports to Coordenação de Vigilância em Saúde - Secretaria da Saúde de São Paulo on 2011, discussing the main difficulties in this practice . As a secondary goal, we sought to demonstrate the importance of integration between the public and private sector, so that the service can be made more efficiently and effectively, overcoming the limitations of the administrative procedures of the Municipal Health Code, Municipal Law No. 13.725/04. Data collection was obtained through four research methods available in written documents and computerized records systems sector. The interpretation was based on the results and professional experience. It was concluded that the problems faced in attendance of complaints are related to some imperfections in the system registry and the administrative procedure, scarce human resources, ineffective management, lack of material resources and lack of higher integration and communication between government agencies and related sectors

A demanda crescente por alimentos frescos tem incentivado o comércio de vegetais minimamente processados, que são disponibilizados já prontos para o consumo. No entanto, apesar de sanitizados, eles retêm a maioria de sua microbiota natural, inclusive patógenos: O armazenamento sob refrigeração favorece o crescimento de microrganismos psicrotrófilos, inclusive patogênicos como a Listeria monocytogenes. A ingestão de alimentos contaminados por L. monocytogenes pode representar um risco a gestantes e seus fetos, indivíduos com imunodeficiência adquirida e outras doenças que comprometam o sistema imunológico. Métodos alternativos de descontaminação que não empregam alta temperatura, como a irradiação, podem reduzir a população de microrganismos patogênicos e deteriorantes, sem causar alterações substanciais nas características sensoriais e fisico-químicas do alimento. Os objetivos desta pesquisa foram avaliar o efeito da radiação gama sobre L. monocytogenes inoculada artificialmente em uma mistura de 4 variedades de alface minimamente processada (Americana, Crespa, Lisa e Crespa Roxa); avaliar seu efeito nas variedades das folhas de alface, em separado, através do teste sensorial de aceitação e determinar a vida de prateleira do vegetal através do teste sensorial de aceitação e de acompanhamento microbiológico. População de L. monocytogenes (7 log UFC/g de alface) foi inoculada em mistura das 4 variedades de alface, já citadas, e expostas a 0,3; 0,6; 0,9 e 1,2 kGy sob refrigeração. Os valores D10 para a L. monocytogenes em salada de alface minimamente processada e irradiada variaram de 0,18 a 0,21 kGy. A análise sensorial e acompanhamento microbiológico indicam que a vida de prateleira das diferentes variedades, quando armazenadas a 10 ºC, foi de 5 e 7 dias para a Americana irradiada e não irradiada, respectivamente; de 10 dias para as amostras não irradiada e irradiada da variedade Crespa; de 3 e 7 dias para a Lisa não irradiada e irradiada, respectivamente e de 4 dias e 5 dias para alface Crespa roxa não irradiada e irradiada, respectivamente. As amostras irradiadas foram mais estáveis microbiologicamente. O processo de irradiação mostrou ser factível para a melhora da inocuidade e qualidade desse alimento. / The increasing demand for fresh foods have stimulated the marketing of minimally processed vegetables. However, these products maintain most of their natural microbiota even after being sanitized, including pathogenic microorganisms. Refrigerated storage allows the growth of psycrotrophic microorganisms and among them the pathogen Listeria monocytogenes. The ingestion of food contaminated with L. monocytogenes may represent a risk to pregnant women and their fetuses and to immunocompromised people. Non-thermal alternative processes for food preservation, such as irradiation, can reduce pathogenic and spoilage microorganism populations without imparing substantial changes in sensory, physical or chemical attributes. The aims of this research were to evaluate the effect of gamma radiation on L. monocytogenes artificially inoculated on minimally processed lettuce, to evaluate its effect on lettuce leaves through acceptance sensory test and to determine the irradiated vegetable shelf life through sensory and microbiological tests. A mixture of 4 types of lettuce (Iceberg, Boston, Loose-leaf and Red loose-leaf) were artificially inoculated with L. monocytogenes (7 log UFC/g lettuce) and then exposed to 0.3; 0.6; 0.9 and 1.2 kGy, under refrigeration. The D10 values for L. monocytogenes varied from 0.18 to 0.21 kGy. Sensory and microbiological tests indicated that the shelf life of Iceberg lettuce stored at 7ºC was 5 and 7 days for the irradiated and non-irradiated samples, respectively, and for the irradiated and non-irradiated Loose-leaf lettuce samples were 10 days. For the non-irradiated Boston sample, the shelf life was 3 days and for the irradiated 7 days. Red loose-leaf showed 5 and 4 days of shelf lives for the irradiated and non-irradiated, respectively. Irradiated samples presented better microbiological quality than non-irradiated ones. The irradiation is feasible process to improve quality and safety of lettuce leaves.

This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

Verksamhetsutövare inom livsmedelsbranschen har ett ansvarar för att den mat som producerats är säker. År 2009 gjordes ändringar i den svenska livsmedelslagen där bland annat kraven försvann på att verksamhetsutövare måste ha skriftliga rutiner och dokumentation (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). Oavsett om verksamhetsutövarna har skriftliga rutiner och dokumentation eller inte måste de kunna bevisa att de har tillräcklig kunskap för att arbeta med livsmedelshantering. Genom ett fungerande system för egenkontroll, alltså en egen kontroll av verksamheten, skapas säkra livsmedel och risken för matförgiftning minskar (Israelsson, 2006). Syftet med denna studie är att undersöka verksamhetsutövarna inom livsmedelsbranschens uppfattning om egenkontroll. Denna studie bygger på kvalitativa semi-strukturerade intervjuer med sex stycken verksamhetsutövare inom livsmedelsbranschen och en livsmedelsinspektör. Urvalet av respondenter till studien begränsades till en kommun i södra Sverige. Samtliga intervjuer spelades in och transkriberades sedan ordagrant för analysering. Respondenterna i studien såg positivt på förändringen i dagens lagstiftning, men många hade ändå valt att ha kvar sina gamla egenkontrollprogram. De såg det som en säkerhet och trygghet i att kunna gå tillbaka till den och luta sig mot de rutiner som fanns nedskrivna. / Food businesses are responsible to ensure that the food they produce is safe. In 2009 changes were made to the Swedish laws on food safety, with one of the resulting changes being that the previous requirements of having written procedures and documentation disappeared (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). However, whether a business has written procedures and documentation or not, it must still be able to prove that it and its employees have enough knowledge to safely work with food. Through a functioning system of self-monitoring, the risk of food poisoning decreases (Israelsson, 2006). The aim of this study is to investigate the food business' opinion regarding the self-monitoring system. This study is based on qualitative semi-structured interviews with six operators within the food business as well as one food inspector. The respondents to the study were geographically limited to southern Sweden. All the interviews were recorded and transcribed verbatim for analysis. The respondents in this study were positive to the change in current law, but many still chosen to retain their old self-monitoring system. They saw it as a safety measure as well as being beneficial when it comes to going back and look at the documented routines.

A demanda crescente por alimentos frescos tem incentivado o comércio de vegetais minimamente processados, que são disponibilizados já prontos para o consumo. No entanto, apesar de sanitizados, eles retêm a maioria de sua microbiota natural, inclusive patógenos: O armazenamento sob refrigeração favorece o crescimento de microrganismos psicrotrófilos, inclusive patogênicos como a Listeria monocytogenes. A ingestão de alimentos contaminados por L. monocytogenes pode representar um risco a gestantes e seus fetos, indivíduos com imunodeficiência adquirida e outras doenças que comprometam o sistema imunológico. Métodos alternativos de descontaminação que não empregam alta temperatura, como a irradiação, podem reduzir a população de microrganismos patogênicos e deteriorantes, sem causar alterações substanciais nas características sensoriais e fisico-químicas do alimento. Os objetivos desta pesquisa foram avaliar o efeito da radiação gama sobre L. monocytogenes inoculada artificialmente em uma mistura de 4 variedades de alface minimamente processada (Americana, Crespa, Lisa e Crespa Roxa); avaliar seu efeito nas variedades das folhas de alface, em separado, através do teste sensorial de aceitação e determinar a vida de prateleira do vegetal através do teste sensorial de aceitação e de acompanhamento microbiológico. População de L. monocytogenes (7 log UFC/g de alface) foi inoculada em mistura das 4 variedades de alface, já citadas, e expostas a 0,3; 0,6; 0,9 e 1,2 kGy sob refrigeração. Os valores D10 para a L. monocytogenes em salada de alface minimamente processada e irradiada variaram de 0,18 a 0,21 kGy. A análise sensorial e acompanhamento microbiológico indicam que a vida de prateleira das diferentes variedades, quando armazenadas a 10 ºC, foi de 5 e 7 dias para a Americana irradiada e não irradiada, respectivamente; de 10 dias para as amostras não irradiada e irradiada da variedade Crespa; de 3 e 7 dias para a Lisa não irradiada e irradiada, respectivamente e de 4 dias e 5 dias para alface Crespa roxa não irradiada e irradiada, respectivamente. As amostras irradiadas foram mais estáveis microbiologicamente. O processo de irradiação mostrou ser factível para a melhora da inocuidade e qualidade desse alimento. / The increasing demand for fresh foods have stimulated the marketing of minimally processed vegetables. However, these products maintain most of their natural microbiota even after being sanitized, including pathogenic microorganisms. Refrigerated storage allows the growth of psycrotrophic microorganisms and among them the pathogen Listeria monocytogenes. The ingestion of food contaminated with L. monocytogenes may represent a risk to pregnant women and their fetuses and to immunocompromised people. Non-thermal alternative processes for food preservation, such as irradiation, can reduce pathogenic and spoilage microorganism populations without imparing substantial changes in sensory, physical or chemical attributes. The aims of this research were to evaluate the effect of gamma radiation on L. monocytogenes artificially inoculated on minimally processed lettuce, to evaluate its effect on lettuce leaves through acceptance sensory test and to determine the irradiated vegetable shelf life through sensory and microbiological tests. A mixture of 4 types of lettuce (Iceberg, Boston, Loose-leaf and Red loose-leaf) were artificially inoculated with L. monocytogenes (7 log UFC/g lettuce) and then exposed to 0.3; 0.6; 0.9 and 1.2 kGy, under refrigeration. The D10 values for L. monocytogenes varied from 0.18 to 0.21 kGy. Sensory and microbiological tests indicated that the shelf life of Iceberg lettuce stored at 7ºC was 5 and 7 days for the irradiated and non-irradiated samples, respectively, and for the irradiated and non-irradiated Loose-leaf lettuce samples were 10 days. For the non-irradiated Boston sample, the shelf life was 3 days and for the irradiated 7 days. Red loose-leaf showed 5 and 4 days of shelf lives for the irradiated and non-irradiated, respectively. Irradiated samples presented better microbiological quality than non-irradiated ones. The irradiation is feasible process to improve quality and safety of lettuce leaves.

A indústria de comissaria aérea é uma atividade com grandes riscos que afetam diretamente a saúde do consumidor, sendo um desses o tempo, entre 150 horas e 200 horas, decorrido entre o preparo das refeições e o seu consumo. Portanto, o objetivo deste trabalho foi validar o sistema de Análise de Perigos e Pontos Críticos de Controle (HACCP) implementado em uma indústria de comissaria aérea com a finalidade de prover melhorias na inocuidade das refeições servidas a bordo. A presente pesquisa foi composta pela análise de 4.899 laudos de refeições, 1.920 laudos de mãos de manipuladores e 1.200 laudos de superfícies que apresentaram resultados de ensaios microbiológicos realizados durante o período de 1998 a 2005. Os ensaios microbiológicos realizados foram a determinação da população de microrganismos aeróbios mesófilos, de membros da família Enterobacteriaceae, de Staphylococcus aureus, de Bacillus cereus além da pesquisa de Salmonella spp. Observou-se que após a implantação das medidas de controle, houve uma significativa melhora na evolução da porcentagem das refeições classificadas como \"Seguro\" (Classe A), de 45% no ano de 1998 para cerca de 85% no ano de 2005. O maior número de alimentos em não conformidade com os parâmetros internos da comissaria aérea em estudo foram os pratos frios que, por sua vez, foram os principais responsáveis pelos resultados insatisfatórios para o período em questão. Tal fato pode ser justificado pelo maior número de manipulações a que esses pratos são expostos e ao uso de ingredientes crus e pré-cozidos. O aumento significativo no número de refeições consideradas \"Seguro\" para todos os tipos de pratos mostra que quando as medidas implantadas são efetivas e devidamente fiscalizadas, o sistema HACCP mostra-se útil no controle da disseminação de microrganismos patogênicos veiculados por alimentos. / Airline catering is an activity with high risks that directly affects the health of consumers. A cause of concern in this activity, among opthers, is the time elapsed between the preparation of meals and consumption 150 to 200 hours. - which may allow the growth of undesirable microorganisms. The Hazard Analysis of Critical Control Point (HACCP) is a system that, when properly implemented, provides conditions for the control of pathogenic microorganisms. The purpose of the present study was to validate the HACCP implemented in an airline catering industry in order to improve the safety of the meals served on board. This study consisted of the analysis of microbiological reports (4,899 reports on meals, 1,920 on handlers\' hands and 1,200 on surfaces) from 1998 to 2005 comprising pre-and post-HACCP implementation periods. The microbiological assays determined the population of mesophile aerobic microorganisms, Enterobacteriaceae, Staphylococcus aureusand Bacillus cereus. Salmonella spp. analysis were also carried out. After control measures were implemented, a significant increase was observed in the percentage of meals classified as \"Safe\" (Class A) -from 45% in 1998 to about 85% in 2005. The highest number of meals not satisfying the standards was found among the cold dishes. This was accounted for by the fact that they need more manipulation and they are prepared with raw ingredients or cold pre-cooked ingredients. The meaningful increase in the number of meals classified as \"Safe\" for all kind of dishes showed that when the measures implemented are effective and properly inspected, the HACCP system is useful to control the dissemination of pathogenic microorganisms transmitted by foods.

Thesis (MPH.) -- University of Limpopo, 2016 / The purpose of this study was to assess the knowledge and practices of food service staff regarding food safety and food hygiene in Capricorn District hospitals, Limpopo Province. Quantitative, cross-sectional research was conducted to determine the knowledge and practices of food service staff. A convenient sampling technique was employed to select 84 food service staff members (11 food service supervisor and 73 food service aids). Data collection was done using structured questionnaires. Food service staff members consisting of food service aids and food service supervisors participated in the study. The data were analysed using the statistical package for social sciences version 23. Of the respondents 50 (60%) are female whereas 34 (40%) are males. The largest group of them, 34 (40%) had secondary education, 23 (27%) had matric whereas 16 (19%) had post matric qualifications. 80 (95%) of them answered correctly that they use an air dryer or paper towel for drying hands after washing whereas 65 (77%) answered incorrectly when asked the difference between washing and sanitizing. Seventy eight of the respondents answered correctly on practice questionnaire that they only reheat leftovers once whereas 69 (82%) answered incorrectly about the temperature one should maintain for potentially hazardous food that has been cooked and needs to be reheated. In this study a significant correlation was observed between level of education and knowledge, with p-value 0.016 and again between level of education and practices (p-value 0.024), also between work activity and practice (p-value 0.021). There was significant difference between knowledge level and practice with p-value 0.045. The result of the study suggest that although most food service staff are knowledgeable regarding some aspects of food hygiene and food safety significant gaps remains in food safety practices, posing risk to hospitalised patients who are already vulnerable. There is a need for training in areas were food service staff are lacking knowledge.

Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.