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Article
Publication date: 1 January 2006

J.F.R. Lues and L.O.K. Lategan

This paper seeks to cast light on the issues impacting South African food research. During the first decade of democracy the South African research and development sector has…

1376

Abstract

Purpose

This paper seeks to cast light on the issues impacting South African food research. During the first decade of democracy the South African research and development sector has experienced many changes and although the aim of these changes was to bring about efficiency, the research and development (R&D) fraternity is still faced with various challenges in its endeavours to meet the demands from commerce and industry. As a result of continuously changing market demands the food and drink industry has become one of the main sectors that are dependant on novel technologies developed by the R&D sector.

Design/methodology/approach

An overview of the broader South African research landscape is given followed by a closer look at the nature and extent of local food‐related research.

Findings

In order to meet the demand of industry a new mindset is required amongst research institutions towards providing an array of scientific services that extend intra‐ and inter‐disciplinary boundaries and where long‐term partnerships between food industries and the R&D sector are forged. However, against this backdrop South Africa's national research priorities are increasingly directed towards poverty alleviation and development. Human resources in science and technology have not been developed adequately, which in turn has resulted in an aging and declining scientific population. Thus, a balancing act is needed in order to address the scant human resources while at the same time effectively bridging the innovation chasm. This predicament extends to food researchers who find themselves amidst a well developed and technologically advanced formal industry while at the same time having to address issues relating to a relatively primitive yet lucrative informal food sector.

Originality/value

The paper presents novel information regarding South African food research and places it in context against the broader research landscape.

Details

British Food Journal, vol. 108 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 17 April 2008

Kit Fai Pun and Patricia Bhairo‐Beekhoo

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely…

813

Abstract

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Details

Asian Journal on Quality, vol. 9 no. 1
Type: Research Article
ISSN: 1598-2688

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Article
Publication date: 13 June 2009

M. Abraham, P. Venter, J.F.R. Lues, O. de Smidt and I. Ivanov

This paper aims to evaluate the influence of pasteurization, ultra high temperature (UHT) treatment and sodium benzoate preservation on the LPS‐related endotoxicity of food‐borne…

437

Abstract

Purpose

This paper aims to evaluate the influence of pasteurization, ultra high temperature (UHT) treatment and sodium benzoate preservation on the LPS‐related endotoxicity of food‐borne pathogens Escherichia coli, Salmonella enteritidis and Pseudomonas aeruginosa.

Design/methodology/approach

The paper sees that selected bacteria were subjected to laboratory simulations of commercially used heat treatments. In the case of sodium benzoate preservation, the bacteria were grown in the presence of a sub‐lethal dose of this preservative. Cells and debris were subjected to LPS extraction, GC‐MS analyses and endotoxicity measurement with the chromogenic Limulus Amebocyte Lysate (LAL) assay.

Findings

The heat treatments and preservation method influenced the LPS‐related toxicity of each organism in a different manner. Increases in LPS‐related toxicity were noted in the LPS liberated from UHT‐treated E. coli and S. enteritidis and pasteurized E. coli and P. aeruginosa. Toxicity of the membrane associated LPS of UHT‐treated E. coli and pasteurized S. enteritidis was also elevated. Sodium benzoate resulted in E. coli cells with LPS with related toxicity levels almost double compared to that of the control cells. S. enteritidis LPS also demonstrated an increase in toxicity, while that of P. aeruginosa was rendered less toxic.

Practical implications

Toxicity could still be detected even after sterilization treatments like UHT, suggesting that viability and toxicity are not necessarily connected and that the toxicity of LPS molecules that remain in food products after treatment should be considered. Although ingestion of LPS originating from Gram‐negative bacteria is a fairly new concept, the effect that these toxins might have on members of society with compromised immune systems and individuals suffering from gastrointestinal diseases cannot be ignored.

Originality/value

The paper introduces a unique insight into food safety treatment‐induced toxicological changes related to LPS originating from food‐borne organisms, a factor that is currently unexplored in the South African food industry.

Details

British Food Journal, vol. 111 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 June 2009

M.H.A Agenbag and J.F.R. Lues

As the regulatory authorities for registering, monitoring and controlling milk hygiene, metropolitan municipalities (metros) and district municipalities (DMs) should boast…

620

Abstract

Purpose

As the regulatory authorities for registering, monitoring and controlling milk hygiene, metropolitan municipalities (metros) and district municipalities (DMs) should boast sufficient resources and systems to properly support the compliance of milk with legislative prescriptions and health standards. This paper aims to assess the availability and efficient management of resources for environmental health services (EHS), as well as the approach followed by local government (metropolitan and district municipalities as well as provincial health departments) in allocating available resources to monitor and control the informal milk‐producing sector in South Africa.

Design/methodology/approach

A structured questionnaire survey was conducted, targeting the cohort of municipal health service (MHS) managers (n=52) at the various metros and DMs in South Africa. Questions focused on physical and human resource management as well as the approach followed by MHS towards milk hygiene control.

Findings

At the time of the survey it was determined that resources (financial, human and to a lesser extent transport) available for MHS to effectively monitor, control and support the informal milk‐producing sector, were insufficient. Although food control enjoys high priority in MHS, activities such as sampling, premises inspections, and health and hygiene education at milking parlours, are predominantly performed on an ad hoc basis. This approach impacts negatively on the management of available resources and the effectiveness of interventions, leading to a need for national and provincial governments, industry and relevant associations to support and strengthen the capacity of municipalities to optimally exercise their powers and perform their functions.

Originality/value

The importance of the paper lies in its quantification and description of the current MHS situation in South Africa and thereby, via quantifiable results it makes an appeal to regulatory bodies towards channelling and effective management of resources by applying project management principles and skills.

Details

British Food Journal, vol. 111 no. 6
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 26 August 2016

Ton Baetens and Jan Maessen

This chapter takes a critical look at the use of quantitative indicators, operationalised in tools such as a Balanced Scorecard (BSC), in public sector management. The selection…

Abstract

This chapter takes a critical look at the use of quantitative indicators, operationalised in tools such as a Balanced Scorecard (BSC), in public sector management. The selection of information on which to manage an organisation is a difficult question for any organisation; however, this is particularly difficult in the public sector. Where most private organisations ultimately have one unambiguous goal, public organisations’ objectives are more complex. Using a case study of the public services division of the municipality of Amsterdam, the chapter explores the way in which quantitative data are used, and uncovers five challenges in the management information cycle, focusing on (1) the limited scope of insights that can be expressed in quantitative data, (2) steering or accounting for the performance of an organisation, (3) the social goals that are inherently part of public organisations’ objectives, (4) the ethical dimension of the ever larger body of information that can be measured and (5) the acknowledgement of the difference between regular and custom services. Based on these findings the chapter works towards a new structure for management information (and communication), looking to overcome the above-mentioned challenges.

Details

The Management Game of Communication
Type: Book
ISBN: 978-1-78635-716-8

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Article
Publication date: 20 April 2010

Keshia Naidoo and Denise Lindsay

The aim of this paper is to evaluate the hygiene of surfaces that come into direct contact with the ready to eat dried meat product, biltong, at point‐of‐sale in three different…

1015

Abstract

Purpose

The aim of this paper is to evaluate the hygiene of surfaces that come into direct contact with the ready to eat dried meat product, biltong, at point‐of‐sale in three different retailers in Johannesburg, South Africa, by investigating the presence of indicator organisms.

Design/methodology/approach

Samples were collected and plated in duplicate for aerobic plate, total Enterobacteriaceae, coliforms and Escherichia coli counts using standard methods. Typical E. coli colonies on Rapid E. coli 2 Agar™ were selected and further identified using 16S rDNA molecular sequencing methods.

Findings

Bacterial counts associated with biltong product ranged between 6–7 Log CFU/g, while counts on cutting utensils ranged between 5–6 Log CFU/cm2. Overall, the lowest counts were associated with display cabinets (2–6 Log CFU/cm2). Predominant populations were often similar between biltong product and various surface samples, indicating potential cross‐contamination. Results from 16S rDNA sequence analysis showed that E. coli strains isolated from biltong product and correspondingly from cutting utensils, were 100 per cent genetically similar. Strains of potential pathogens belonging to the Shigella dysenteriae group (99 per cent) were also identified.

Originality/value

This paper highlights that surfaces in direct contact with biltong, an increasingly popular dried meat commodity worldwide, may act as potential sources for cross‐contamination of product with potential food‐borne pathogens, which may hold foodborne illness implications.

Details

British Food Journal, vol. 112 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 6 May 2014

Shajuty Marjan, Kamal Kanta Das, Saurab Kishore Munshi and Rashed Noor

– Current study was carried to detect the presence of pathogenic bacteria including the drug-resistant ones from milk and milk products. The paper aims to discuss these issues.

879

Abstract

Purpose

Current study was carried to detect the presence of pathogenic bacteria including the drug-resistant ones from milk and milk products. The paper aims to discuss these issues.

Design/methodology/approach

Twenty-six raw milk samples from ten different areas, 28 pasteurized milk samples from 12 different companies and 26 yogurt samples from ten different sources in Dhaka city were microbiologically analyzed through cultural and biochemical identification of the isolates. Drug resistance trait was also determined by the Kirby-Bauer method on Muller-Hinton agar.

Findings

Out of 80 samples studied, 74 were found to harbor pathogens within a range of 102-104 cfu/ml, including Escherichia coli, Salmonella spp., Staphylococcus aureus, and Vibrio spp. The study of antibiogram revealed that most of the isolates were resistant against most of the commonly used antibiotics.

Research limitations/implications

Employment of only cultural/ biochemical tests excluding the molecular detection of virulence and/or antibiotic resistance genes might stand as a shortfall of the study. Nevertheless, such basic approach of microbiology can make this type of study replicable in the resource poor settings in the other developing countries.

Practical implications

Routine detection of drug-resistant bacteria can further unveil the complications in chemotherapy during the endemic food borne diseases.

Social implications

The study outcome/knowledge would aid to a better public health management especially in the developing countries.

Originality/value

The presence of drug-resistant pathogenic bacteria in most of the tested milk samples poses a great public health threat, especially to the children. Therefore, the study revealed the necessity of maintaining proper hygienic practice and care in handling and processing of milk and milk products.

Details

Nutrition & Food Science, vol. 44 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 3 September 2024

Nour Amin Elsahoryi, Amin Olaimat, Hanan Abu Shaikha, Batool Tabib and Richard Holley

This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.

109

Abstract

Purpose

This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.

Design/methodology/approach

This study utilized a cross-sectional design and targeted a sample of 405 SFVs in Jordan's two most densely populated cities. Data were collected through in-person interviews using a validated and reliable structured questionnaire. Descriptive analysis and linear regression were conducted using SPSS v.25 software to examine associations and predict outcomes.

Findings

The findings reveal that SFVs possess a moderate level of knowledge but exhibit negative attitudes and inadequate practices regarding food safety. Significant associations were identified between age, education level, work experience, marital status, gender and the vendors' KAP. Older SFVs tend to exhibit lower knowledge and attitudes, whereas those with more experience and higher education levels demonstrate better KAP. Marital status and gender also influence knowledge and attitudes.

Originality/value

This study fills a critical gap in the research landscape by comprehensively examining the knowledge, attitudes and practices of street food vendors regarding food safety, with a focus on Jordan. Its findings shed light on the challenges facing the street food vending industry and offer actionable recommendations for enhancing food safety practices. As such, the study's originality and significance lie in its potential to drive positive change within this vital culinary tradition, safeguarding public health and economic livelihoods.

Highlights

 

  • -

    The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.

  • -

    The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.

  • -

    The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.

The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.

The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.

The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.

Details

British Food Journal, vol. 126 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 12 February 2018

Suvasish Das Shuvo

The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of…

946

Abstract

Purpose

The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of central marketing company in Jessore, Bangladesh.

Design/methodology/approach

A self-administered, structured questionnaire was designed and data were collected during the period of April to July 2016 from 110 food handlers using simple random sampling.

Findings

The results show that the food handlers had excellent knowledge, attitude and good practices toward food hygiene and sanitation and food contamination related to food safety. The mean score (standard deviation) of knowledge, attitudes and practices were 20.1 (3.9), 18.6 (3.1) and 16.7 (3.3), respectively (p < 0.007). There was significant correlation between food safety training and knowledge, knowledge and attitude or knowledge and practices (p < 0.001). The majority (90.9 per cent) of the respondents stated that they intended to make sure that the prepared food was safe for consumers, which was significant (p < 0.007). Almost all of the food workers were aware of the critical role of general sanitary practices in the work place. The study suggests that the knowledge, attitude and practice level of food handlers were satisfactory.

Originality/value

Continuous education and training should be organized to strengthen food handlers’ knowledge in areas which seem to be deficient.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Available. Open Access. Open Access
Article
Publication date: 24 August 2021

Ponts'o Letuka, Jane Nkhebenyane and Oriel Thekisoe

Food safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.

21598

Abstract

Purpose

Food safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.

Design/methodology/approach

This descriptive survey was conducted in Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-structured questionnaire for assessing food handler knowledge, attitudes and practices, open-ended questionnaire for obtaining consumer perceptions and observation checklist.

Findings

Majority of the food handlers were females (60%) and males constituted only (40%). The mean age was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a statistically significant difference in knowledge among the trained and untrained vendors (p = 0040). On average the vendor population that participated in this study was considered to have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84% of the respondents were considered to have positive attitudes towards food safety. Only 6% of the consumers reported that they never buy street vended foods mainly due to the hygiene issues. The observation checklist showed that the vendors operated under unhygienic conditions and that there was scarcity of clean water supply and hand washing facilities.

Originality/value

This study provides knowledge that was previously unknown about food vending in Lesotho. It has significantly added to the body of knowledge on food safety in Lesotho which can be used to modify policies and structure food safety training for people involved in the informal trade.

Details

British Food Journal, vol. 123 no. 13
Type: Research Article
ISSN: 0007-070X

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