The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.
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http://dx.doi.org/10.1016/j.ijfoodmicro.2024.110868 | DOI Listing |
China CDC Wkly
December 2024
NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science; China National Center for Food Safety Risk Assessment, Beijing, China.
Introduction: () is a common foodborne pathogen in coastal areas of China. Most epidemiological studies on have focused on foodborne disease outbreaks, with fewer studies based on long-term, continuous, and systematic sentinel surveillance.
Methods: Data were collected from the national foodborne disease active surveillance program in 31 provincial-level administrative divisions (PLADs) in China from 2013 to 2022.
Background: Public health is seriously threatened by transmission of zoonotic infection through the food chain. Factors like increasing population, deforestation, high demand for animal protein, and trade of sub-clinically infected animals are the main causes of the spread of infections from asymptomatic animals to humans. Despite several national programs like (The Clean India Mission) prevention of open defecation and water, sanitation, and hygiene (WASH), the incidence of diarrhoeal diseases remains high in India.
View Article and Find Full Text PDFTravel Med Infect Dis
January 2025
Division of Global Migration Health, Centers for Disease Control and Prevention, Atlanta, GA, USA.
In the United States, typhoid vaccination is recommended for international travelers to areas with a recognized risk of typhoid exposure. Using MarketScan® Commercial Database from 2016 through 2022, we estimated typhoid vaccination costs by route (injectable vs. oral) and provider setting (clinic vs.
View Article and Find Full Text PDFTaiwan J Obstet Gynecol
January 2025
Department of Emergency Medicine, MacKay Memorial Hospital, Taipei 10449, Taiwan; Department of Medicine, MacKay Medical College, New Taipei City, Taiwan; Toxicology Division, Department of Emergency Medicine, MacKay Memorial Hospital, Taipei 10449, Taiwan; Department of Nursing, Yuanpei University of Medical Technology, Hsinchu, Taiwan; MacKay Junior College of Medicine Nursing and Management, Taipei, Taiwan. Electronic address:
Objective: Bongkrekic acid (BKA) is a life-threatening toxin linked to foodborne illnesses. Herein, we report two fatalities among 33 patients who ingested BKA in March 2024, East Taipei, Taiwan.
Case Report: Our first case involved a 40-year-old female who presented with nausea, vomiting, and diarrhea after consuming wet rice noodles.
J Food Prot
January 2025
1st Department of Pathology, Medical School, National and Kapodistrian University of Athens, 75, Mikras Asias str., Goudi 11527 Athens, Greece; Master's Program "Environment and Health. Management of Environmental Health Effects," Medical School, National and Kapodistrian University of Athens, 75, Mikras Asias str., Goudi 11527 Athens, Greece.
Background: Ensuring food safety is a fundamental priority for public health. The catering sector has become prominent as a convenient and cost-effective method of food supply worldwide. Adherence to proper food hygiene practices is crucial for preventing foodborne diseases.
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