Abstract
Food can
be contaminated at any point during harvesting, processing, storage,
distribution, transportation, preparation and handling. These contaminated foods
can cause food poisoning and food borne illness. The contamination of food
could be due to poor food handling and sanitation practices such as exposing
foods to rodents and other pest, flies breeding on open foods, coughing,
sneezing, discussing during food preparation, use of dirty towels to dry hands,
scratching of hair in food premises etc. These could result in disease such as
diarrhea, cholera, typhoid, salmonellosis in order to prevent disease caused as
a result of poor food handling the following measures are to be adhered to:
health education of food handlers, washing of hands before and after the use of
sanitary convenience, provision of adequate wholesome water supply, regular
brushing of teeth and washing of mouth of food handlers. It is recommended that
there should be proper health education of food handlers on food hygiene.
be contaminated at any point during harvesting, processing, storage,
distribution, transportation, preparation and handling. These contaminated foods
can cause food poisoning and food borne illness. The contamination of food
could be due to poor food handling and sanitation practices such as exposing
foods to rodents and other pest, flies breeding on open foods, coughing,
sneezing, discussing during food preparation, use of dirty towels to dry hands,
scratching of hair in food premises etc. These could result in disease such as
diarrhea, cholera, typhoid, salmonellosis in order to prevent disease caused as
a result of poor food handling the following measures are to be adhered to:
health education of food handlers, washing of hands before and after the use of
sanitary convenience, provision of adequate wholesome water supply, regular
brushing of teeth and washing of mouth of food handlers. It is recommended that
there should be proper health education of food handlers on food hygiene.
1.1 Introduction
According
to Nwakocha (2014) food is any substance solid or liquid which when eaten and
digested can provide the body with nourishment. it is the basic necessity of
life and is the most fundamental of human needs, the type of food one eats, its
quality and quantity largely determines one physiological well being. Food also
as defined by Alade (2006) is any substance solid or liquid which whenever it
is ingested, digested, absorbed and assimilated into the body cells and tissues
provides the necessary raw materials for the structure and functions of life,
thus enabling the body to carryout its life functions but without causing harm
to the body.
to Nwakocha (2014) food is any substance solid or liquid which when eaten and
digested can provide the body with nourishment. it is the basic necessity of
life and is the most fundamental of human needs, the type of food one eats, its
quality and quantity largely determines one physiological well being. Food also
as defined by Alade (2006) is any substance solid or liquid which whenever it
is ingested, digested, absorbed and assimilated into the body cells and tissues
provides the necessary raw materials for the structure and functions of life,
thus enabling the body to carryout its life functions but without causing harm
to the body.
World
Health Organisation [WHO] (2013) noted that food can become contaminated at any
point during harvesting, processing, storage, distribution, transportation,
preparation and handling. Thus contaminated food serve as a growth medium for
bacteria that can cause food poisoning. Martins (2016) explains that food
handling is every process or treatment to which food is subjected to form its
growth to final consumption which may have affluence on its safety,
wholesomeness or soundness for human consumption. Food and personal hygiene are known to prevent
several food borne disease when practised, it is broadly acclaimed that
deliberate or accidental contamination of food due to improper handling of food
might endanger the lives of consumers (Ojinaka, 2011).
Health Organisation [WHO] (2013) noted that food can become contaminated at any
point during harvesting, processing, storage, distribution, transportation,
preparation and handling. Thus contaminated food serve as a growth medium for
bacteria that can cause food poisoning. Martins (2016) explains that food
handling is every process or treatment to which food is subjected to form its
growth to final consumption which may have affluence on its safety,
wholesomeness or soundness for human consumption. Food and personal hygiene are known to prevent
several food borne disease when practised, it is broadly acclaimed that
deliberate or accidental contamination of food due to improper handling of food
might endanger the lives of consumers (Ojinaka, 2011).
Annor and
Baiden (2011) explained that several unhygienic practices such as poor personal
hygiene, inadequate storage of foods and drinks, improper preparation and
cooking, exposing of foods to flies and rodents are known to compromise the
safety of food. According to Food and
Agricultural Organization [FAO] (2013) food borne illness are growing public
health concern worldwide and result from food contaminated by pathogenic
micro-organisms, mycotoxins or chemicals. However, Akonor (2013) explained that
although food contamination may occur at any point from food production,
processing, distribution, and preparation of food, food handlers and other
responsible for food preparation and handling have a critical role in the
occurence and spread of food borne illness as their hands and other part of
their body may harbour micro-organisms. Beverlyn and Hunt (2013) explained that food
can be contaminated by leaving food uncovered; pets, flies, cockroaches and
other insects carry gems, including food poisoning bacteria, which contaminate
the food. Touching parts of the body while handling food, sneezing or coughing
near food, licking the finger while handling food spread germs and not washing
of hand after going to the toilet during food handling can also lead to food
contamination (National Institute of Health [NIH], 2010).
Baiden (2011) explained that several unhygienic practices such as poor personal
hygiene, inadequate storage of foods and drinks, improper preparation and
cooking, exposing of foods to flies and rodents are known to compromise the
safety of food. According to Food and
Agricultural Organization [FAO] (2013) food borne illness are growing public
health concern worldwide and result from food contaminated by pathogenic
micro-organisms, mycotoxins or chemicals. However, Akonor (2013) explained that
although food contamination may occur at any point from food production,
processing, distribution, and preparation of food, food handlers and other
responsible for food preparation and handling have a critical role in the
occurence and spread of food borne illness as their hands and other part of
their body may harbour micro-organisms. Beverlyn and Hunt (2013) explained that food
can be contaminated by leaving food uncovered; pets, flies, cockroaches and
other insects carry gems, including food poisoning bacteria, which contaminate
the food. Touching parts of the body while handling food, sneezing or coughing
near food, licking the finger while handling food spread germs and not washing
of hand after going to the toilet during food handling can also lead to food
contamination (National Institute of Health [NIH], 2010).
Therefore
proper hygiene is very important in food preparation because it aims at
preventing the spread of food poisoning bacteria from the body or clothing of food handlers. According to Erutase (2016) food hygiene is the application of
all sanitary measures during harvesting, preparation, storage, processing,
cooking and consumption of food in accordance with rules of hygiene for the
purpose of reducing or preventing food borne disease, Clark and fox (2014)
explained that food hygiene means preventing harmful bacteria from growing in food,
keeping the kitchen appliances tools and oneself clean as well as washing,
cooking, preserving and storing food properly.
proper hygiene is very important in food preparation because it aims at
preventing the spread of food poisoning bacteria from the body or clothing of food handlers. According to Erutase (2016) food hygiene is the application of
all sanitary measures during harvesting, preparation, storage, processing,
cooking and consumption of food in accordance with rules of hygiene for the
purpose of reducing or preventing food borne disease, Clark and fox (2014)
explained that food hygiene means preventing harmful bacteria from growing in food,
keeping the kitchen appliances tools and oneself clean as well as washing,
cooking, preserving and storing food properly.
Importance of food hygiene practices are:
a.
It
prevents the outbreak of food borne disease in the public.
It
prevents the outbreak of food borne disease in the public.
b.
It
helps to ensure the protection of the general public from the outbreak of food
poisoning.
It
helps to ensure the protection of the general public from the outbreak of food
poisoning.
c.
It
ensure awareness of the public for wholesome food for sale from the market
shop/canteen.
It
ensure awareness of the public for wholesome food for sale from the market
shop/canteen.
d.
It
ensures consumers high quality purchase.
It
ensures consumers high quality purchase.
e.
It
helps in avoidance of sale of food that is unfit for human consumption.
It
helps in avoidance of sale of food that is unfit for human consumption.
(Gemson, 2012).
1.2 Relationship between food handling and
disease transmission.
disease transmission.
Ojinnaka
(2015) explained that proper food handling and personal hygiene are known to
prevent several food borne illness when practised, it is broadly acclaimed that
deliberate or accidental contamination of food due to improper handling of food
might endanger the lives of consumers. Most poor hygienic practices such as
sneezing, coughing, discussing while preparing food, not covering food
properly, not washing hands regularly or not disinfecting ones hands etc. can
lead to the contamination of food. Micro-organisms carried by flies,
cockroaches, rodents, unwashed hands, dust particles, unwholesome water can
cause serious health problems to the consumers, this is because these
micro-organisms multiply rapidly and interfere with the body natural process. Congree
(2009) noted that food itself may contain food poisoning bacteria when it is
brought into the kitchen or bacteria may enter the food due to faulty handling
during preparations, therefore the sources of food poisoning include the food
handler, the environment where the food is stored and prepared.
(2015) explained that proper food handling and personal hygiene are known to
prevent several food borne illness when practised, it is broadly acclaimed that
deliberate or accidental contamination of food due to improper handling of food
might endanger the lives of consumers. Most poor hygienic practices such as
sneezing, coughing, discussing while preparing food, not covering food
properly, not washing hands regularly or not disinfecting ones hands etc. can
lead to the contamination of food. Micro-organisms carried by flies,
cockroaches, rodents, unwashed hands, dust particles, unwholesome water can
cause serious health problems to the consumers, this is because these
micro-organisms multiply rapidly and interfere with the body natural process. Congree
(2009) noted that food itself may contain food poisoning bacteria when it is
brought into the kitchen or bacteria may enter the food due to faulty handling
during preparations, therefore the sources of food poisoning include the food
handler, the environment where the food is stored and prepared.
Contaminated
food cause food poisoning, some which may be mild or severe depending on the
level of contamination. Bacterias are tiny organisms that cause infections of
gastrointestinal tract, not all bacteria are harmful to humans some harmful
bacterias may be present already in food when they are purchased. Food may also
be contaminated with bacteria during preparation and handling. If the food
handlers do not thoroughly wash their hands, kitchen utensils, cutting board
and other kitchen surfaces that come in contact with raw food
cross-contamination may occur (spread of contaminated food with uncontaminated
food. According to Martins (2016) many types of bacteria that causes food
poisoning include: salmonellae, clostridium perfringes, escherichia coli (E.
coli), campylobacter jejuni, streptococcus feccalis, staphylococcus aureus,
clostridium botulinum. Also food
handlers who are infected with parasites can also contaminate food if they do
not thoroughly wash their hands after using latrine and before handling food
(NIH, 2010) examples of these parasites include; taenia worms(taenia saginata
and taenia solium), round worms (lumbricoides), thread worms, pin worms,
entamoeba vermicularis etc. (Dibia, 2007). It is therefore important that food
handlers must be free from any communicable ailment and must have medical
certificate of fitness (MCF) and must practice good hygiene so as to prevent
contamination of food products. In order to reduce the risk of food borne
illness, personal hygiene, proper handwashing, employee awareness and training
are key factors in limiting the transfer of diseases from known sources of
contamination.
food cause food poisoning, some which may be mild or severe depending on the
level of contamination. Bacterias are tiny organisms that cause infections of
gastrointestinal tract, not all bacteria are harmful to humans some harmful
bacterias may be present already in food when they are purchased. Food may also
be contaminated with bacteria during preparation and handling. If the food
handlers do not thoroughly wash their hands, kitchen utensils, cutting board
and other kitchen surfaces that come in contact with raw food
cross-contamination may occur (spread of contaminated food with uncontaminated
food. According to Martins (2016) many types of bacteria that causes food
poisoning include: salmonellae, clostridium perfringes, escherichia coli (E.
coli), campylobacter jejuni, streptococcus feccalis, staphylococcus aureus,
clostridium botulinum. Also food
handlers who are infected with parasites can also contaminate food if they do
not thoroughly wash their hands after using latrine and before handling food
(NIH, 2010) examples of these parasites include; taenia worms(taenia saginata
and taenia solium), round worms (lumbricoides), thread worms, pin worms,
entamoeba vermicularis etc. (Dibia, 2007). It is therefore important that food
handlers must be free from any communicable ailment and must have medical
certificate of fitness (MCF) and must practice good hygiene so as to prevent
contamination of food products. In order to reduce the risk of food borne
illness, personal hygiene, proper handwashing, employee awareness and training
are key factors in limiting the transfer of diseases from known sources of
contamination.
1.3 Poor food handling practices of food
handlers
handlers
Bean and Griffin (2008) stated that improper food
handling practices identified at food service establishments includes improper
cooling (if time elapse more than 12 hours between preparation and consumption)
infected food handlers, inadequate reheating and improper hot handling,
inadequate cooking and food obtained from unwholesome source.
handling practices identified at food service establishments includes improper
cooling (if time elapse more than 12 hours between preparation and consumption)
infected food handlers, inadequate reheating and improper hot handling,
inadequate cooking and food obtained from unwholesome source.
Other poor food handling practices include:
·
Exposing
foods to rodents and pest due to improper storage (improper covering)
Exposing
foods to rodents and pest due to improper storage (improper covering)
·
Flies
breeding on open food.
Flies
breeding on open food.
·
Careless
disposal of refuse, stool urine.
Careless
disposal of refuse, stool urine.
·
Smoking
during food preparation or serving food.
Smoking
during food preparation or serving food.
·
Scratching
or combing of hair in food premises
Scratching
or combing of hair in food premises
·
Use
of dirty plates, cutlery & other equipment.
Use
of dirty plates, cutlery & other equipment.
·
Use
of dirty handkerchief or towels to dry hand.
Use
of dirty handkerchief or towels to dry hand.
·
Healthy
carrier habouring diseases organisms with showing clinical signs and symptoms
yet handling and serving of food.
Healthy
carrier habouring diseases organisms with showing clinical signs and symptoms
yet handling and serving of food.
·
Inadequate
water supply.
Inadequate
water supply.
·
Wearing
dirty cloth or apron.
Wearing
dirty cloth or apron.
(Gemson, 2012).
1.4 Factor responsible for poor food handling
According
to Destiny (2016) the factors responsible for poor handling of food by food
handlers includes:
to Destiny (2016) the factors responsible for poor handling of food by food
handlers includes:
·
Lack of adequate potable water supply: Insufficient and unwholesome water
supply could also cause poor personal hygiene due to shortage of water supply.
Lack of adequate potable water supply: Insufficient and unwholesome water
supply could also cause poor personal hygiene due to shortage of water supply.
·
Lack of knowledge: Knowledge is the information,
understanding and skills that you gain through education or experience (Horby,
2012). Lack of knowledge of food hygiene practices is when the food handler do
not have the information, understanding and skills about basic proper hygiene
practices that must be carried out to ensure that food meant for sale should be
free from contamination which could lead to food borne disease.
Lack of knowledge: Knowledge is the information,
understanding and skills that you gain through education or experience (Horby,
2012). Lack of knowledge of food hygiene practices is when the food handler do
not have the information, understanding and skills about basic proper hygiene
practices that must be carried out to ensure that food meant for sale should be
free from contamination which could lead to food borne disease.
·
Lack of fund: Finance has been one of the cause of
poor hygiene practices. As fund is required to acquire equipment and facilities
that improve food handling practices and also for the maintenance of the
environment and health of food handlers.
Lack of fund: Finance has been one of the cause of
poor hygiene practices. As fund is required to acquire equipment and facilities
that improve food handling practices and also for the maintenance of the
environment and health of food handlers.
Other
factors include:
factors include:
·
Lack
of education of food handlers
Lack
of education of food handlers
·
Inadequate
safety laws
Inadequate
safety laws
·
Socio-demographic
factors such as temperature, poor solid wate disposal, sanitary conveniences
(latrine condition)
Socio-demographic
factors such as temperature, poor solid wate disposal, sanitary conveniences
(latrine condition)
·
Inadequate
handwashing facilities of food and drink establishment
Inadequate
handwashing facilities of food and drink establishment
(NIH,
2014)
2014)
1.5 Diseases associated with poor food
handling
handling
Frazier
(2007, as cited in Ozioko 2013) noted that poor personal hygiene of food
handlers is a major factor in the spread of shigellosis or bacillary dysentery.
Microbial physiology and pathogenecity dictate that food borne pathogens are
likely to be associated with certain improper food handling practices.
Pathogens such as bacillus aereus, clostridium perfringes, salmonella and
staphylococcus aereus are commonly linked to improper storage or food holding
temperature.
(2007, as cited in Ozioko 2013) noted that poor personal hygiene of food
handlers is a major factor in the spread of shigellosis or bacillary dysentery.
Microbial physiology and pathogenecity dictate that food borne pathogens are
likely to be associated with certain improper food handling practices.
Pathogens such as bacillus aereus, clostridium perfringes, salmonella and
staphylococcus aereus are commonly linked to improper storage or food holding
temperature.
Inadequate
cooking may lead to illness caused by clostridium botilinium, trichinela
spiralis. Cross contamination between raw and ready to eat food may result in
illness caused by camphylobacter spp. Trichinosis due to infected pork, cyclospora infections, viral gastro
enteritis due to consumption of raw shell fish.
cooking may lead to illness caused by clostridium botilinium, trichinela
spiralis. Cross contamination between raw and ready to eat food may result in
illness caused by camphylobacter spp. Trichinosis due to infected pork, cyclospora infections, viral gastro
enteritis due to consumption of raw shell fish.
Poor hygiene practices on the part of
food handlers may lead to illness caused by shigella, hepatitis virus, Norwalk
virus or giadia. Poor food handling could result in disease such as:
food handlers may lead to illness caused by shigella, hepatitis virus, Norwalk
virus or giadia. Poor food handling could result in disease such as:
i.
Typhoid
fever
Typhoid
fever
ii.
Cholera
Cholera
iii.
Paratyphoid
Paratyphoid
iv.
Tuberculosis
Tuberculosis
v.
Dysentry
Dysentry
vi.
Babatiadias
Babatiadias
vii. Giardiasis enteritis
(Gemson, 2012)
1.6 Implication
of improper food handling
of improper food handling
According
to Olorunda (2007 as cited in Oji 2017), the implications of poor hygiene/food
handling practices of food handlers are:
to Olorunda (2007 as cited in Oji 2017), the implications of poor hygiene/food
handling practices of food handlers are:
i.
Food contamination: Food contamination refers to food that
are soiled or tainted because they contain micro-organism such as bacteria or
parasites, toxic substances that make them unfit for consumption.
Food contamination: Food contamination refers to food that
are soiled or tainted because they contain micro-organism such as bacteria or
parasites, toxic substances that make them unfit for consumption.
ii.
Disease outbreak: This problem occurs as a result of
poor hygienic practices and poor food handling of food handlers thereby
resulting to infectious diseases.
Disease outbreak: This problem occurs as a result of
poor hygienic practices and poor food handling of food handlers thereby
resulting to infectious diseases.
iii.
Environmental degradation: This is an indisputable reduction in
the quality and quantity of
environmental media (such as air, water, land) thereby rendering the
environment unconducive for habitation.
This occurs as a result of poor waste management, lack of sanitation of
regulated premises, heap of refuse which may lead to refuse which may lead to
breeding of insects and rodents.
Environmental degradation: This is an indisputable reduction in
the quality and quantity of
environmental media (such as air, water, land) thereby rendering the
environment unconducive for habitation.
This occurs as a result of poor waste management, lack of sanitation of
regulated premises, heap of refuse which may lead to refuse which may lead to
breeding of insects and rodents.
iv.
Food spoilage: This is as a result of improper
preparation, handling and storage of food products due to poor personal hygiene
of food handlers. Food spoilage is a term used to describe the condition of
food which is not fit for human consumption. He further explained that when
such food is been consumed, it is capable of resulting in food intoxication.
Food spoilage: This is as a result of improper
preparation, handling and storage of food products due to poor personal hygiene
of food handlers. Food spoilage is a term used to describe the condition of
food which is not fit for human consumption. He further explained that when
such food is been consumed, it is capable of resulting in food intoxication.
1.7 Factors that contribute to positive
standard of food
standard of food
1.
Training
of food specialist on food hygiene.
Training
of food specialist on food hygiene.
2.
Control
of premises where food is prepared, stored, handled and sold.
Control
of premises where food is prepared, stored, handled and sold.
3.
Health
education of those who prepare and serve food on food hygiene practices.
Health
education of those who prepare and serve food on food hygiene practices.
4.
Effective
personal hygiene on the part of food handlers.
Effective
personal hygiene on the part of food handlers.
5.
Provision
of adequate and safe and safe water for the preparation and service must be
washed clean always.
Provision
of adequate and safe and safe water for the preparation and service must be
washed clean always.
6.
Food
should be transported in proper and clean containers.
Food
should be transported in proper and clean containers.
7.
Provision
of adequate kitchen for the preparation of food.
Provision
of adequate kitchen for the preparation of food.
8.
Proper
washing of hands before and after visiting the latrine.
Proper
washing of hands before and after visiting the latrine.
9.
Use
of legislation related to food and drugs.
Use
of legislation related to food and drugs.
10. Regular brushing of teeth and washing
of mouth is very necessary.
of mouth is very necessary.
(Gemson, 2012).
1.8
Conclusion
Conclusion
Poor food
handling practices of food handlers could result in the contamination of food
thereby resulting to foodborne illness or health effect on the consumer and
these could be as a result of ignorance or lack of health education of food
handlers on food hygiene and safety practices. Food hygiene is therefore
necessary to create awareness from time to time of the need to safeguard the
production, transportation, preparation, storage and presentation of food from
possible contamination or to render food meant for human consumption sterile or
totally free from micro-organism.
handling practices of food handlers could result in the contamination of food
thereby resulting to foodborne illness or health effect on the consumer and
these could be as a result of ignorance or lack of health education of food
handlers on food hygiene and safety practices. Food hygiene is therefore
necessary to create awareness from time to time of the need to safeguard the
production, transportation, preparation, storage and presentation of food from
possible contamination or to render food meant for human consumption sterile or
totally free from micro-organism.
1.9 Recommendations
The
presenter therefore recommends the following with hope that it will go a long
way in ensuring proper food handling and preventing disease transmission
through food.
presenter therefore recommends the following with hope that it will go a long
way in ensuring proper food handling and preventing disease transmission
through food.
·
Proper
health education on the need for proper food hygiene and its health
implication.
Proper
health education on the need for proper food hygiene and its health
implication.
·
Proper
monitoring and sanitation of environment where food is being sold to prevent
contamination.
Proper
monitoring and sanitation of environment where food is being sold to prevent
contamination.
·
Supervision
of food vendors by health workers to ensure high standard of hygiene.
Supervision
of food vendors by health workers to ensure high standard of hygiene.
·
Ensure
thorough cooking of food kill micro-organisms.
Ensure
thorough cooking of food kill micro-organisms.
·
Regular
medical checkup of food handler.
Regular
medical checkup of food handler.
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