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Article
Publication date: 6 February 2017

Alekhya Sabbithi, S.G.D.N. Lakshmi Reddi, R. Naveen Kumar, Varanasi Bhaskar, G.M. Subba Rao and Sudershan Rao V.

The purpose of this paper is to identify and prioritize the key food safety practices among street food handlers that lead to microbial contamination in selected street foods of…

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Abstract

Purpose

The purpose of this paper is to identify and prioritize the key food safety practices among street food handlers that lead to microbial contamination in selected street foods of Hyderabad, India. These key food safety practices will help develop and design tailor-made training material for street food vendors in future.

Design/methodology/approach

It is a cross-sectional study conducted in south Indian city of Hyderabad. Stratified random sampling method was employed. A total of 463 samples of street foods were collected from five zones of Hyderabad. They included 163 salad toppings, 150 fresh fruit juices and 150 panipuri samples. Identification and enumeration of foodborne pathogens and indicator organisms (S. aureus, E. coli, Salmonella spp., Shigella spp., Bacillus cereus, Yersinia spp.) were performed as described by USFDA-BAM. Information on food safety knowledge and handling practices from street vendors were collected using a structured questionnaire. Associations between hygiene practices and bacterial pathogens were done using ANOVA. Risk estimation of food safety practices was assessed by calculating odds ratio.

Findings

Microbiological analysis indicated that a large number of carrot (98.1 percent) and onion (75.5 percent) samples were contaminated with E. coli. Peeled and cut fruits left uncovered have 13.4 times risk (OR: 2.40-74.8) of E. coli contamination compared to the covered ones. Panipuri samples picked from the vendors who did not have soap at the vending unit had significantly (p<0.001) higher contamination of fecal coliforms than those who had.

Originality/value

This study is the first of its kind in the study area.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 October 2018

Charlene Elliott and Kirsten Ellison

The purpose of this paper is to explore the teenager perspectives of the meaning of food safety, and the implications of those meanings.

562

Abstract

Purpose

The purpose of this paper is to explore the teenager perspectives of the meaning of food safety, and the implications of those meanings.

Design/methodology/approach

Five focus groups were conducted with students (aged 12–14) from Calgary, AB. Participants were asked what food safety means to them and probed about their views on the relationship between food safety and packaged foods. Grounded theorizing informed the analysis.

Findings

Food safety was described as located within the system, located within the individual and located within the edible. Key to these teenagers’ understanding of food safety is the theme of food deception – a deception promulgated by food producers, manufacturers and advertisers who lack transparency about what they are actually selling. Teenagers draw attention to the risks associated with living in an industrialized food environment, and to the tension between safety and the industry-driven motive to sell.

Originality/value

Individuals start to make independent decisions around food preparation and consumption as teenagers; as present and future consumers, it is valuable to learn their perspectives and knowledge about food safety. More importantly, food safety is not only simply a health-related issue but also a semantic one. This study moves beyond the knowledge deficit approach characterizing most research on the topic. Instead, it probes the range of meanings associated with food safety and how they are worked out, revealing that the teenagers’ construction of food as “risk objects” reveals different links to harm than the food safety interventions typically directed to them.

Details

British Food Journal, vol. 120 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 28 March 2008

R.V. Sudershan, G.M. Subba Rao, Pratima Rao, M. Vishnu Vardhana Rao and Kalpagam Polasa

To assess knowledge, perceptions and practices of grassroots‐level food safety regulators.

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Abstract

Purpose

To assess knowledge, perceptions and practices of grassroots‐level food safety regulators.

Design/methodology/approach

Knowledge, attitude and practices (KAP) study using quantitative and qualitative methods for data collection. Quantitative data was collected using a pre‐tested knowledge assessment questionnaire. Qualitative data was collected by conducting a focus group discussion (FGD) and six in‐depth interviews among food safety regulators from all 23 districts of the South Indian state of Andhra Pradesh. Quantitative data were analysed using SPSS package (version 14.5). The FGD and in‐depth interviews' recordings were transcribed verbatim and translated into English before compiling them into individual reports. These reports were read independently by a group of researchers before inferences were drawn.

Findings

The respondents' knowledge on basic food microbiology was limited. They attributed their inability to monitor all cases of food poisoning/adulteration to delay in receiving information and lack of laboratory facilities. They had sound knowledge of conventional adulterations, but were not equipped to check newer adulterations. Their knowledge on health/nutrition claims on food labels is almost nil. Orientation towards food safety issues other than adulteration is the need of the hour.

Originality/value

The results of the study can serve as the basis for developing an in‐service training module for food safety regulators.

Details

Nutrition & Food Science, vol. 38 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 27 May 2022

Sunaina Thakur and Pulkit Mathur

Unsafe food can lead to various foodborne diseases and even death, especially among children. This paper aims to assess food safety knowledge and changes in practices and concerns…

138

Abstract

Purpose

Unsafe food can lead to various foodborne diseases and even death, especially among children. This paper aims to assess food safety knowledge and changes in practices and concerns among adults ≥ 18 years during the coronavirus disease 2019 (COVID-19) pandemic.

Design/methodology/approach

A cross-sectional, web-based survey was conducted among 325 adults living in Northern India. Demographic data and information regarding their knowledge, practices and concerns about various food safety issues were collected to see if there were any changes due to the COVID-19 pandemic.

Findings

The results showed that the participants had slightly higher than average knowledge and good food safety practices with mean scores of 9.75 ± 2.23 and 24.87 ± 2.28, respectively. Contracting COVID-19 from food and food packaging materials was of high concern for more than 70% of the participants. Majority (> 80%) of them reported an increase in the frequency of handwashing. About 16% of the participants used chemical disinfectants for washing fruits and vegetables. An increase (57.5%) in the frequency of food label reading was also noted during the pandemic. Freshness and the general quality of food items (49.5%), safety of food (30.8%) and cost (18.2%) were the top drivers that influenced the purchase decision.

Originality/value

This study highlighted the need to send out clear messages on safe food handling practices and keeping the tempo up for sustaining good hygienic practices. This will help in reducing the risk of foodborne diseases.

Details

Nutrition & Food Science , vol. 53 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 November 2014

Mojisola D. Kupolati, Una E. MacIntyre and Gerda J. Gericke

The aim of this review is to critically assess published articles on school-based nutrition education (NE) intervention to identify factors hindering or contributing to the…

1177

Abstract

Purpose

The aim of this review is to critically assess published articles on school-based nutrition education (NE) intervention to identify factors hindering or contributing to the success of interventions. School-based NE possesses the capacity to influence learners’ nutrition behaviours.

Design/methodology/approach

An electronic search of articles was conducted in Medline, PubMed, the Cumulative Index to Nursing and Allied Health Literature databases, Google and snowballing. Included in the review were school-based studies with classroom NE with or without nutrition services and studies published between 2000 and 2013. School-based non-intervention studies and interventions that did not include a nutrition teaching component were excluded in the review.

Findings

Thirty-nine studies met the inclusion criteria. Features of successful NE interventions included the use of behavioural theories, especially the social cognitive theory and the involvement of trained teachers in the implementation of interventions. Capacity development for teachers, time constraints, school policies and implementation problems of multicomponent interventions were some of the identified challenges encountered in the studies reviewed.

Originality/value

Trained teachers are invaluable assets in interventions to improve nutrition behaviours of learners. Challenges associated with teacher-oriented school-based NE intervention can be overcome by properly designed and implemented interventions based on behavioural theory.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 2 September 2014

Swarnim Gupta, Krishnapillai Madhavan Nair, Ravinder Punjal, Ananthan Rajendran and Raghu Pullakhandam

The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based…

294

Abstract

Purpose

The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based strategies such as use of plants or their parts for treating iron deficiency anemia.

Design/methodology/approach

Eight Indian herbs, considered to be iron rich and/or hematinic, namely, Boerhavia diffusa, Trachyspermum ammi, Amaranthus paniculatus, Lepidium sativum, Medicago sativa, Asparagus racemosus, Sesamum indicum and Piper longum, were selected. Their mineral composition and phytate and tannin contents were analyzed. Endogenous iron bioavailability was assessed in human enterocyte cell line model, Caco-2 cells, using cellular ferritin induction. Iron absorption-promoting activity was tested similarly in two herbs and their mineral extract by the addition of exogenous iron or ascorbic acid.

Findings

Based on compositional analysis, B. diffusa, L. sativum and T. ammi had high iron (> 40 mg/100 g) and tannin/phytate. A. paniculatus, M. sativa, P. longum, S. indicum had low iron (10-15 mg/100 g) with high phytate and tannin. A. racemosus had 38 mg/100 g iron and low phytate and tannin. None of the herbs induced Caco-2 cell ferritin, indicating poor endogenous iron bioavailability. Mineral solutions of, two contrasting herbs (inhibitor content), B. diffusa and A. racemosus induced ferritin with ascorbic acid and not with exogenous iron, suggesting that these are devoid of iron absorption-promoting activity.

Practical implications

Incorporation of such herbs in diets may enhance iron content but not its bioavailability.

Originality/value

Selected edible herbs have been screened for iron bioavailability and its absorption-promoting activity. This has implications in planning evidence-based strategies to correct iron deficiency in general population.

Details

Nutrition & Food Science, vol. 44 no. 5
Type: Research Article
ISSN: 0034-6659

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Book part
Publication date: 23 May 2016

Henrietta Onwuegbuzie

In recent times, extant literature increasingly underscores the importance of indigenous innovations. This chapter provides an empirical illustration that a collaboration between…

Abstract

In recent times, extant literature increasingly underscores the importance of indigenous innovations. This chapter provides an empirical illustration that a collaboration between indigenous knowledge systems and mainstream knowledge systems will not only help overcome the shortcomings in both systems, but also result in more cost-effective and environmentally friendly solutions. The chapter also advocates for public policies that facilitate the development and dissemination of such innovations. Using a case study from the Nigerian context, a framework is provided in this chapter, to illustrate how scientific knowledge can be applied to indigenous innovations to result in the next generation of sustainable, cost-effective and environmentally friendly solutions.

Details

New Perspectives on Research, Policy & Practice in Public Entrepreneurship
Type: Book
ISBN: 978-1-78560-821-6

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Article
Publication date: 27 January 2022

Sirasani Srinivasa Rao and Subba Ramaiah V.

The purpose of this research is to design and develop a technique for polyphase code design for the radar system.

44

Abstract

Purpose

The purpose of this research is to design and develop a technique for polyphase code design for the radar system.

Design/methodology/approach

The proposed fractional harmony search algorithm (FHSA) performs the polyphase code design. The FHSA binds the properties of the harmony search algorithm and the fractional theory. An optimal fitness function based on the coherence and the autocorrelation is derived through the proposed FHSA. The performance metrics such as power, autocorrelation and cross-correlation measure the efficiency of the algorithm.

Findings

The performance metrics such as power, autocorrelation and cross-correlation is used to measure the efficiency of the algorithm. The simulation results show that the proposed optimal phase code design with FHSA outperforms the existing models with 1.420859, 4.09E−07, 3.69E−18 and 0.000581 W for the fitness, autocorrelation, cross-correlation and power, respectively.

Originality/value

The proposed FHSA for the design and development of the polyphase code design is developed for the RADAR is done to reduce the effect of the Doppler shift.

Details

International Journal of Pervasive Computing and Communications, vol. 19 no. 3
Type: Research Article
ISSN: 1742-7371

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Article
Publication date: 6 November 2017

Simona Alfiero, Agata Lo Giudice and Alessandro Bonadonna

The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT…

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Abstract

Purpose

The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors.

Design/methodology/approach

A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis.

Findings

The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector.

Research limitations/implications

The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes.

Practical implications

The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions.

Originality/value

This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.

Details

British Food Journal, vol. 119 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 4 February 2021

Venkata Subba Rao M., B.J. Gireesha, Kotha Gangadhar, Manasa Seshakumari P. and S. Sindhu

This paper aims to address the magnetohydrodynamic boundary layer flow of hybrid mixture across a stretching surface under the influence of electric field.

179

Abstract

Purpose

This paper aims to address the magnetohydrodynamic boundary layer flow of hybrid mixture across a stretching surface under the influence of electric field.

Design/methodology/approach

The local similarity transformations are implemented to reformulate the governing partial differential equations into coupled non-linear ordinary differential equations of higher order. The numerical solutions are obtained for the simplified governing equations with the aid of finite difference technique.

Findings

The velocity, temperature and entropy generation are examined thoroughly for the effects of different budding parameters related to present analysis by means of graphs. It is obtained that owing to the effect of magnetic field along with slip factor, the fluid motion slowdown. However, the flow velocity enhances for the rising estimations of an electric field which tends to resolve sticky effects.

Originality/value

The three-dimensional plots are drawn to understand the nature of physical quantities. To ensure the precision, the obtained solutions are compared with the existing one for certain specific conditions. A good concurrence is observed between the proposed results and previously recorded outcomes.

Details

International Journal of Numerical Methods for Heat & Fluid Flow, vol. 31 no. 6
Type: Research Article
ISSN: 0961-5539

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