بررسی میزان آگاه کارکنان قنادی های شیراز در مورد بهداشت مواد غذایی و عملکرد آن‌ها
محورهای موضوعی :
بهداشت مواد غذایی
علی اصغر مسیحی نژاد
1
,
مجتبی بنیادیان
2
,
محمد معتمدی فر
3
1 - دانشجوی دکتری بهداشت مواد غذایی، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران
2 - استاد بهداشت و کنترل کیفیت غذا، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران
3 - استاد میکروب‌شناسی پزشکی، گروه باکتری‌شناسی و ویروس‌شناسی، مرکز تحقیقات HIV/AIDS دانشکده پزشکی، پژوهشکده بهداشت، دانشگاه علوم پزشکی شیراز
تاریخ دریافت : 1400/10/14
تاریخ پذیرش : 1401/02/16
تاریخ انتشار : 1400/11/01
کلید واژه:
عملکرد,
کارکنان,
قنادی,
آگاهی بهداشتی,
چکیده مقاله :
بیشتر موارد طغین‌های غذایی توسط کارگران در تماس با مواد غذایی رخ می دهد که محصولات را در حین تهیه و جابجایی آلوده کرده اند. آگاهی و عملکرد کارگران نقش مهمی در ایمنی مواد غذایی در مراکز غذایی ایفا می کند. به همین خاطر هدف این مطالعه بررسی آگاهی کارگران قنادی‌های شیراز درباره بهداشت مواد غذایی و عملکرد آن‌ها بود. مطالعه مقطعی به‌منظور انتخاب قنادی ها به صورت تصادفی انجام شد. پرسشنامه ای خودساخته برای تعیین آگاهی و عملکرد کارگران درباره بهداشت مواد غذایی شامل مشخصات فردی، آگاهی (6 امتیازی) و عملکرد (60 امتیازی) طراحی شد. 130 نفر از 27 قنادی در مطالعه شرکت کردند. بیشتر شرکت کننده گان مرد و دیپلم با میانگین سن 35 ساله بودند. تجزیه و تحلیل داده ها نشان داد به‌ترتیب 2/39، 7/37 و 1/23 درصد از کارگران آگاهی کم، متوسط و بالا و 0، 7/7 و 3/92 درصد عملکرد بهداشتی ضعیف، متوسط و خوبی داشتند. کارگران آگاهی رضایت بخشی درباره بهداشت مواد غذایی نداشتند، اما به‌طور کلی عملکرد خوبی داشتند. آن‌ها پروتکل یخ زدایی خامه و ضد عفونی میوه را نمی دانستند و عملکرد بهداشتی صحیحی حین یخ زدایی خامه منجمد و هنگام نگهداری مواد اولیه و شیرینی تولیدی، نداشتند. زنان، مسن‌ترها، تحصیل کرده ها و باتجربه ترها، آگاهی بیشتری درباره بهداشت مواد غذایی داشتند (05/0 p<)؛ اما این متغیرها بر عملکرد آن‌ها تأثیر مثبتی نداشت. کارگران قنادی های شیراز آگاهی کافی در مورد بهداشت مواد غذایی نداشتند و عملکرد بهداشتی آن‌ها ناقص بود. توصیه می شود روش آموزش بهداشت مواد غذایی به کارگران قنادی‌ها بازبینی شود.
چکیده انگلیسی:
Most food outbreaks occur by food contact workers who contaminate products during preparation and handling. Workers' knowledge and practices play a major role in food safety in food establishments. This study aimed to survey the awareness of Shiraz confectionery workers about food hygiene and their practices. A cross-sectional study was performed to select confectioneries randomly. A self-made questionnaire was designed to determine the knowledge and practices of workers about food hygiene (including demographic characteristics, knowledge, 6 points), and practices, 60 points). 130 people from 27 confectioneries participated in the study. Most of the participants were male and had diploma, and with an average age of 35 years old. Data analysis showed that 39.2, 37.7, and 23.1% of workers had low, medium, and high awareness, and 0%, 7.7%, and 92.3% applicated poor, moderate, and good hygiene practices. The workers' knowledge about food hygiene was not satisfactory. However, they had good practices, generally. They did not know the protocol of cream defrosting and fruits disinfection and did not apply proper hygienic practices while defrosting frozen cream and storing raw material and pastries products. Women, the elderly, and educated and experienced workers were more aware of food hygiene (p< 0.05), but these variables did not affect their practices. Shiraz confectioneries workers have not enough knowledge about food hygiene, and their hygiene practices were incomplete. It is recommended to revise the method of food hygiene courses for the confectionery workers.
منابع و مأخذ:
Abdi, A.M., Amano, A., Abrahim, A., Getahun, M., Ababor S. and Kumie A. (2020). "Food hygiene practices and associated factors among food handlers working in food establishments in the Bole Sub City, Addis Ababa, Ethiopia." Risk Management and Healthcare Policy, 13:1861–1868.
Ahmed, O.B. Mohamed, S.S., Dablool, A.S. and Elawad, M.A. (2020). "Food hygiene knowledge, attitude and practices among hospital food handlers in Elmanagil City, Sudan." African Journal of Microbiology Research, 14(4): 106-111.
Akabanda, F., Hlortsi, E.H. and Owusu-Kwarteng, J. (2017). "Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana." BMC Public Health, 17(1): 1-9.
Al-Ghazali, M., Al-Bulushi, I., Al-Subhi, L., Rahman, M.S. and Al-Rawahi, A. (2020). "Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman." International Journal of Food Science, Article ID 8872981, 8.
Askarian, M., Kabir, G., Aminbaig, M., Memish, Z.A. and Jafari, P. (2004). "Knowledge, attitudes, and practices of food service staff regarding food hygiene in Shiraz, Iran." Infection Control & Hospital Epidemiology, 25(1): 16-20.
Di Giannatale, E., Sacchini, L., Persiani, T., Alessiani, A., Marotta, F. and Zilli, K. (2012). "First outbreak of food poisoning caused by Salmonella enterica subspecies enterica serovar Berta in Italy." Letters in Applied Microbiology, 55(2): 122-127.
Djéni, T.N., Kouamé, A.K., Traoré, Y., Nevry, R.K. and Marcellin K.D. (2014). "Assessment of knowledge, attitudes and practices of food handlers in Attieke production units in relation to food hygiene and safety in Côte d’Ivoire in 2012." Food and Nutrition Sciences, 5:10.
Kibret, M. and Abera B. (2012). "The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in Bahir Dar town." Ethiopian Journal of Health Sciences, 22(1): 27-35.
Kumie, A. and Zeru K. (2007). "Sanitary conditions of food establishments in Mekelle town, Tigray, north Ethiopia." Ethiopian Journal of Health Development, 21(1): 3-11.
Lahou, E., Jacxsens, L., Daelman, J., Van Landeghem, F. and Uyttendaele, M. (2012). "Microbiological performance of a food safety management system in a foodservice operation." Journal of Food Protection, 75(4): 706-716.
Lipcsei, L.E., et al. (2019). "Foodborne illness outbreaks at retail establishments—National Environmental Assessment Reporting System, 16 state and local health departments, 2014–2016." MMWR Surveillance Summaries, 68(1): 1.
Liu, Y.Y., Tam, Y.H., Yuan, Y., Chen, F., Cai, W., Liu, J. et al., (2015). "A foodborne outbreak of gastroenteritis caused by Vibrio parahaemolyticus and norovirus through the non-seafood vehicle." PloS one, 10(9): e013784.
Marzano, M. and Balzaretti, C. (2011). "Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?" Food Control, 22(12): 1844-1850.
Meleko, A., Henok, , Tefera, W. and Lamaro, T. (2015). "Assessment of the sanitary conditions of catering establishments and food safety knowledge and practices of food handlers in Addis Ababa University Students’ Cafeteria." Science, 3(5): 733-743.
Mudey, A.B., Kesharwani, N., Mudey, G. A., Goyal, R. C., Dawale A.K. and Wagh V.V. (2010). "Health status and personal hygiene among food handlers working at food establishment around a rural teaching hospital in Wardha District of Maharashtra, India." Global Journal of Health Science, 2(2): 198.
Nigusse, and Kumie, A. (2012). "Food hygiene practices and prevalence of intestinal parasites among food handlers working in Mekelle university student’s cafeteria, Mekelle." Global Advanced Research Journal of Social Science, 1(4): 65-71.
World Health Organization (WHO), (2008). Foodborne disease outbreaks: guidelines for investigation and control. In Foodborne disease outbreaks: Guidelines for Investigation and Control, pp. 146-146.
Patah, M.O.R.A., Issa, Z.M. and Nor, K.M. (2009). "Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)." International Education Studies, 2(4): 168-178.
Sharif, L., and Al-Malki, T. (2010). "Knowledge, attitude and practice of Taif University students on food poisoning." Food Control, 21(1): 55-60.
Soares, L.S., Almeida, R.C., Cerqueira, E.S., Carvalho, J.S. and Nunes, I.L. (2012). "Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil." Food Control, 27(1): 206-213.
Tan, S., Cheng, P., Soon, H., Ghazali, H. and Mahyudin, N. (2013). "A qualitative study on personal hygiene knowledge and practices among food handlers at selected primary schools in Klang valley area, Selangor, Malaysia." International Food Research Journal, 20(1):71-76.
Teffo, L.A., and Tabit, F.T. (2020). "An assessment of the food safety knowledge and attitudes of food handlers in hospitals." BMC Public Health, 20(1): 1-12.
_||_
Abdi, A.M., Amano, A., Abrahim, A., Getahun, M., Ababor S. and Kumie A. (2020). "Food hygiene practices and associated factors among food handlers working in food establishments in the Bole Sub City, Addis Ababa, Ethiopia." Risk Management and Healthcare Policy, 13:1861–1868.
Ahmed, O.B. Mohamed, S.S., Dablool, A.S. and Elawad, M.A. (2020). "Food hygiene knowledge, attitude and practices among hospital food handlers in Elmanagil City, Sudan." African Journal of Microbiology Research, 14(4): 106-111.
Akabanda, F., Hlortsi, E.H. and Owusu-Kwarteng, J. (2017). "Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana." BMC Public Health, 17(1): 1-9.
Al-Ghazali, M., Al-Bulushi, I., Al-Subhi, L., Rahman, M.S. and Al-Rawahi, A. (2020). "Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman." International Journal of Food Science, Article ID 8872981, 8.
Askarian, M., Kabir, G., Aminbaig, M., Memish, Z.A. and Jafari, P. (2004). "Knowledge, attitudes, and practices of food service staff regarding food hygiene in Shiraz, Iran." Infection Control & Hospital Epidemiology, 25(1): 16-20.
Di Giannatale, E., Sacchini, L., Persiani, T., Alessiani, A., Marotta, F. and Zilli, K. (2012). "First outbreak of food poisoning caused by Salmonella enterica subspecies enterica serovar Berta in Italy." Letters in Applied Microbiology, 55(2): 122-127.
Djéni, T.N., Kouamé, A.K., Traoré, Y., Nevry, R.K. and Marcellin K.D. (2014). "Assessment of knowledge, attitudes and practices of food handlers in Attieke production units in relation to food hygiene and safety in Côte d’Ivoire in 2012." Food and Nutrition Sciences, 5:10.
Kibret, M. and Abera B. (2012). "The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in Bahir Dar town." Ethiopian Journal of Health Sciences, 22(1): 27-35.
Kumie, A. and Zeru K. (2007). "Sanitary conditions of food establishments in Mekelle town, Tigray, north Ethiopia." Ethiopian Journal of Health Development, 21(1): 3-11.
Lahou, E., Jacxsens, L., Daelman, J., Van Landeghem, F. and Uyttendaele, M. (2012). "Microbiological performance of a food safety management system in a foodservice operation." Journal of Food Protection, 75(4): 706-716.
Lipcsei, L.E., et al. (2019). "Foodborne illness outbreaks at retail establishments—National Environmental Assessment Reporting System, 16 state and local health departments, 2014–2016." MMWR Surveillance Summaries, 68(1): 1.
Liu, Y.Y., Tam, Y.H., Yuan, Y., Chen, F., Cai, W., Liu, J. et al., (2015). "A foodborne outbreak of gastroenteritis caused by Vibrio parahaemolyticus and norovirus through the non-seafood vehicle." PloS one, 10(9): e013784.
Marzano, M. and Balzaretti, C. (2011). "Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?" Food Control, 22(12): 1844-1850.
Meleko, A., Henok, , Tefera, W. and Lamaro, T. (2015). "Assessment of the sanitary conditions of catering establishments and food safety knowledge and practices of food handlers in Addis Ababa University Students’ Cafeteria." Science, 3(5): 733-743.
Mudey, A.B., Kesharwani, N., Mudey, G. A., Goyal, R. C., Dawale A.K. and Wagh V.V. (2010). "Health status and personal hygiene among food handlers working at food establishment around a rural teaching hospital in Wardha District of Maharashtra, India." Global Journal of Health Science, 2(2): 198.
Nigusse, and Kumie, A. (2012). "Food hygiene practices and prevalence of intestinal parasites among food handlers working in Mekelle university student’s cafeteria, Mekelle." Global Advanced Research Journal of Social Science, 1(4): 65-71.
World Health Organization (WHO), (2008). Foodborne disease outbreaks: guidelines for investigation and control. In Foodborne disease outbreaks: Guidelines for Investigation and Control, pp. 146-146.
Patah, M.O.R.A., Issa, Z.M. and Nor, K.M. (2009). "Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)." International Education Studies, 2(4): 168-178.
Sharif, L., and Al-Malki, T. (2010). "Knowledge, attitude and practice of Taif University students on food poisoning." Food Control, 21(1): 55-60.
Soares, L.S., Almeida, R.C., Cerqueira, E.S., Carvalho, J.S. and Nunes, I.L. (2012). "Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil." Food Control, 27(1): 206-213.
Tan, S., Cheng, P., Soon, H., Ghazali, H. and Mahyudin, N. (2013). "A qualitative study on personal hygiene knowledge and practices among food handlers at selected primary schools in Klang valley area, Selangor, Malaysia." International Food Research Journal, 20(1):71-76.
Teffo, L.A., and Tabit, F.T. (2020). "An assessment of the food safety knowledge and attitudes of food handlers in hospitals." BMC Public Health, 20(1): 1-12.
