Global ETD Search

481	A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. Hagan, Elsina E. 01 January 2011 (has links) (PDF) Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food safety studies; 1) related to product formulation (hummus spoilage challenge study) and 2) evaluating the microbial safety of domestic kitchen surfaces in Residential Child Care Institutions (RCCI pilot study). Hummus is of Mediterranean origin but is currently eaten globally. This challenge study evaluates a variety of industrial hummus formulations (four in total, differing in pH and/or addition of a preservative (natamycin). Two batches were setup: batch 1; aseptically inoculated hummus with 100 CFU/g fungal isolates and batch 2; uninoculated hummus. Samples of both hummus batches were stored at both 20oC (10 days accelerated testing) and 4oC (84 days recommended temperature testing). Inoculated samples were analyzed for fungus, whiles both fungi and bacteria (standard plate count (SPC) and Lactococci) counts were done for uninoculated samples. Results indicate that accelerated testing inaccurately predicts fungal growth at 4oC in hummus, also fungal growth inhibition requires a pH ≤ 4.0 ± 0.2 and refrigeration. Limited studies have specifically evaluated the prevalence of pathogenic bacteria in domestic kitchens in the U.S, for this reason we assessed the microbial safety of 6 RCCI locations in MA. Fifteen key food contact surfaces and dish washing sponges, if available at each RCCI facility were assessed for SPC, yeast and molds, total coliform and E. coli, Listeria sp and Salmonella sp. Microbiological assessments were conducted preceding and after a hazard analysis and critical control point (HACCP) food safety training and implementation at each location. Microbial growth varied by surface for each type of microorganism, wet surfaces had higher most probable number (MPN) counts. Compared to dry surfaces, wet surfaces had significantly higher mean total coliform counts. For both E. coli and total coliform, microbial load differed significantly by surfaces sampled (P = 0.0323 and 0.014) respectively. The surface and training interaction effect was highly significant for only E. coli (P = 0.0089). Training overall had no significant effect on reducing the microbial load on kitchen surfaces. hummus food safety kitchen yeast bacteria Agriculture Bacteriology Biology Comparative Nutrition Environmental Health Food Biotechnology Food Chemistry Food Microbiology Food Processing International and Community Nutrition Nutritional Epidemiology Other Animal Sciences Other Food Science Other Life Sciences Other Microbiology Other Nutrition Pathogenic Microbiology
482	Implementing food science-based instruction in career technical education courses Hendrix, Jasmine D 10 December 2021 (has links) (PDF) Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated in a 2-h professional development (PD) training that provided teachers an experiential learning opportunity to learn and apply food science concepts. Results indicated that the food science PD training was effective at increasing teachers’ self-perceived knowledge and ability to conduct food science skills. Post training, more than 77% of the participating teachers were more confident in their ability to teach food science concepts. Overall, teachers were satisfied with the food science PD training. After participating in the food science PD training, teachers were asked to implement food science-based instruction in their CTE courses. A pilot test was conducted to examine MS CTE teachers’ (N=4) perception of implementing food science-based instruction that was provided to them. Post implementation, each teacher participated in a semi-structured interview to capture each teacher’s detailed experience pertaining to the implementation of the food science-based instruction. A conventional content analysis was used to analyze teacher responses. Research findings indicated that MS CTE teachers were interested in teaching food science to increase student knowledge of food science and to enhance student performance on the Future Farmers of America food science career development event. All teachers noted that they had a positive experience implementing the food science toolkit and that they intend to use the food science-based instruction in the future. MS CTE teachers perceived that the food science toolkit increased student exposure to, engagement in, and interest in food science academic and career pathways. teaching toolkit secondary education curriculum implementation career and academic pathways self-perceived knowledge self-efficacy Agricultural Education Curriculum and Instruction Food Chemistry Food Microbiology Food Processing Other Food Science Secondary Education Secondary Education and Teaching Vocational Education
483	Improving nutrition and food safety knowledge of small-scale fish processors in Delta State, Nigeria Adegoye, Grace Adeola 13 May 2022 (has links) Introduction: Fish is an affordable animal source food that provides nutrition and serves as a source of income for many people especially women in Nigeria. Smoking and sun drying are the processing methods in practice that expose the fish products to possible contaminants which may consequentially negate their nutritive value. Aim: To improve the knowledge of fish processors on nutrition and safe fish handling. Methodology: A 3-day participatory training was organized to train 122 fish processors, 95 women, and 25 men. The training was conducted in the three senatorial districts in Delta State, Nigeria. Knowledge was assessed using the pre and post quizzes and assessed self-evaluated knowledge using a 5 points-Likert scale survey. The training material was validated using the content validity index (CVI) and modified kappa index (k*). Comprehensibility was determined using the cloze procedure. Minimum dietary diversity survey (MDDW) was used to determine the dietary diversity of women at baseline and 12 weeks after the training. Low literacy tools and the overall training were evaluated on Likert scales. Results: The developed seven-module nutrition and food safety flipbook were validated at a content validity index value of 0.983 and kappa index value ≥ 0.67., and the cloze score of 72.1%. There was a significant improvement in knowledge (p ≤.05) in the 7 modules taught. Wristbands and hand fans were rated useful and served as a reminder of nutrition values. There was no significant difference (p > .05) between the dietary diversity at the baseline; 5.8 ±.22 and end-line; 6.4 ±.20 at 95% CI. However, the number of women that consumed ≥ 6 of 10 food groups increased by 9.8% after 12 weeks of training intervention. Conclusion: The developed and validated training material was considered culturally suitable and appropriate. There was an increase in knowledge acquired in all modules taught on nutrition and food safety. Consumption of animal source food increased post-training. However, there is a need for additional training to address food contamination and dietary diversification. Nutrition food safety fish processing nutrition and food safety literacy food quality and safety content validity low-income training low literacy tools Nigeria. Environmental Health Food Processing Food Science Social and Behavioral Sciences
484	La notion de denrées alimentaires / Concept of food denree Dalmet, Christophe 18 December 2009 (has links) Avec l’apparition massive des borderline products, les frontières traditionnelles entre la denrée alimentaire et les autres catégories de produits que l’on ingère ne cessent de se brouiller. Certes des éléments de définition de cette denrée se trouvent dans divers textes juridiques, notamment communautaires à l’image du règlement Food Law, mais toujours est-il que malgré tout demeure en partie le mystère identitaire qui entoure cette notion. Aussi, afin de pouvoir appliquer aux produits litigieux un statut adéquat et déterminer par la même le régime juridique qui doit être le leur, des références précises de l’aliment doivent être mises en évidence au travers de son analyse d’ensemble, l’étude tant de sa fonction que de sa présentation s’avérant indispensable pour résoudre cette problématique non dépourvue d’importance pratique / With the widespread appearance of borderline products, the traditional boundaries between the food and other categories of products that we ingest are constantly blurred. Then of course the defining elements of this commodity are in various legal texts, including the Community Food Law Regulation image, but the fact that still remains part of the mystery surrounding the identity concept. Also, in order to apply the products at issue and determine an appropriate status by the same legal regime that should be theirs, precise references to the food must be demonstrated through its comprehensive analysis, the study as its function as their presentation proving indispensable to solve this problem is not without practical importance Additifs alimentaires Aliment Aliments liquides et solides Aliments nutritionnellement modifiés Borderline Products Compléments alimentaires Cosmetofoods Destination nutritive Fonction thérapeutique Ingestion Ingrédients Limites de sécurité Mangeur Médicament Notion de raisonnable Novel Foods Nutriments Ordre du mangeable Organismes Génétiquement Modifiés Principe de précaution Profils nutritionnels Qualité des aliments Règlement (CE) n°178/2002 Sécurité sanitaire des aliments Ransformation alimentaire Food additives Food Food for particular nutritional uses Liquid and Solid Food Nutritionally modified foods Nutritional assertions Borderline Products Food supplements Cosmetofoods Destination nutritional Therapeutic Function Ingestion Ingredients Safety limits Eater Drug Definition of reasonable Novel Foods Nutrients Order of edible Genetically Modified Organisms Precautionary principle Nutrients Profiles Food Quality Regulation (CE) n°178/2002 Food Safety Food Processing Healthy assertions

Page generated in 0.2574 seconds