The Hazard Analysis and Critical Control Point (HACCP) system for
studying the food preparation process was conducted in four households in an
environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis
consisted of observing all of the steps in the food preparation process, measuring
food temperatures at each step, and collecting food and water samples. Food
and water samples were tested for total aerobic microorganisms, molds and
yeast, total coliforms, and fecal coliforms. Temperatures reached during the
cooking process were high enough to kill vegetative forms of foodborne
pathogens; however, heat-resistant spores could have survived. Leftover food
was held at room temperature for long periods of time which allowed
multiplication of vegetative forms from spores or from contaminated food utensils.
Leftover food was eaten either cold or reheated to warm temperatures. Water
samples were taken from water delivery trucks and from each family. Water was
identified as one of the main hazards in food preparation. None of the water samples met the criteria of the Ecuadorean National Institute of Standards for
human consumption. Fecal samples were taken from children in the families, and
were analyzed for parasites. Parasites were found in all of the samples. After
critical control points were identified, appropriate interventions were taken to
improve safety at each step.
Based on these HACCP observations, a food and water safety program
was designed and taught to five mothers attending a Guayaquil Child Care
Center. The program included a lesson on each of four topics: food and water
safety, parasites, care during diarrhea with emphasis on oral rehydration therapy
and the introduction of solid food, and nutrition. A control mother was identified
for each group. Diarrhea occurred in children of both groups but none of the
children was hospitalized. With the exception of nutrition concepts, the
knowledge about food and water safety concepts, parasites and care during
diarrhea were well understood by both groups. This was reflected in positive
changes in families' behavior toward using improved food and water sanitation
practices as observed during a visit to each family which followed the HACCP
study and the educational program. / Graduation date: 1994
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27245 |
| Date | 23 August 1993 |
| Creators | Morales R., Maria F. |
| Contributors | Woodburn, Margy |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.002 seconds