LabPlus, P.O. Box 110031, Auckland City Hospital, Park Road, Grafton, Auckland 1148, New Zealand.
Published: November 2008
AI Article Synopsis
Article Abstract
There is increasing concern that continued exposure to latex products can predispose individuals, particularly those who are atopic (allergy prone), to latex allergy. Latex allergy as a serious hazard has been well documented in the health care industry. There are also well-documented cases of food handlers who have had allergic reactions after the use of latex gloves. The contamination of food with latex proteins by food handlers using latex gloves can also result in potentially severe allergic reactions in latex-allergic consumers. We review latex allergy and present the case for avoiding latex glove use by food handlers in the food and hospitality industries. Adopting the use of nonlatex gloves has benefits for workers, consumers, and the food industry.
Ensuring food safety in kindergartens is crucial for protecting the health of young children. This study assessed the knowledge, attitudes, and practices (KAP) of 113 kitchen employees across the capital of Montenegro, Podgorica. These employees prepare and serve two to four meals daily for children under six.
National Key Laboratory of Intelligent Tracking and Forecasting for Infectious Diseases, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China.
What Is Already Known About This Topic?: The emergence of rare multidrug-resistant serovars is increasingly common in developing countries, posing a significant public health risk.
What Is Added By This Report?: This report identified five rare serovars in China for the first time and using whole-genome sequencing, identified their hidden spread among healthy individuals. Additionally, antibiotic resistance genes and virulence genes were identified.
Introduction: Microbial contamination in food products such as pastries, poses a significant public health concern due to the potential risks of foodborne infection and outbreak, Therefore, to prevent these infections, it is essential to investigate the frequency and extent of microbial contamination as well as the level of drug resistance in pastries. Due to this issue, our study aimed to assess the microbial diversity and the drug susceptibility patterns of microbial pollutants in pastry shops in Markazi province, Iran.
Methods: The study involved collecting 120 pastry samples from 30 pastry shops in Markazi province, Iran.
Laboratory of Materials, Processes, Catalysis, and Environment, University Sidi Mohamed Ben Abdellah, Higher School of Technology, Post Office Box 2427, Fez, Morocco.
Food safety is a significant challenge for countries worldwide due to the growing number of food poisoning outbreaks, particularly in the catering sector, which impacts consumer health and imposes additional economic costs on countries. The role of food handlers in restaurants is crucial for guaranteeing this safety and protecting the health of citizens. This pioneering study in central Morocco aimed to assess food safety knowledge, attitudes, and practices (KAPs) among food handlers and to identify key factors influencing adequate knowledge, positive attitudes, and effective practices.
The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling.
