Wrong Perception and Scanty Knowledge on Food Handling: A Recipe for Food Contamination and Poisoning
DOI:
https://doi.org/10.53555/hsn.v3i12.263Keywords:
perception,, food, poisoning, contamination, bacterial, chemical,Abstract
Food processing is of vital importance in maintaining proper health as well as avoiding food poisoning and food contamination. The study is focused on bringing to light the concept of food safety and food handling. It is believed by the researcher that Sierra Leoneans do have a little knowledge on handling food and this has resulted to series of infections. Keeping food is scientific and the illiteracy rate is high giving rise for more people not to be able to follow precautionary measures in handling food. The research also focused on bringing out the different methods of food contaminations. These vary from biological, chemical and physical means. The biological components covers bacterial, virus and parasites, while the chemicals level looks into International Journal For Research In Health Sciences And Nursing ISSN: 2208-2670 Volume-3 | Issue-12 | December,2017 | Paper-3 29 various toxin, natural and marine toxins were also covered. The methodology was mostly empirical as literatures were reviewed from other research done by other writers. The researcher in his wisdom has therefore recommended that food be processed clean, hygienic procedures observed and children educated on the value of not playing with dirt.
Downloads
References
{1}Acheson, David W. K., and Robin K. Levinson.Safe Eating.New York: Dell, 1998.
{2}Altekruse, S. F., D. A. Street, et al. "Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices."Journal of Food Protection59, 3 (1995): 287–294.
{3}Asimov, Isaac.Asimov's Biographical Encyclopedia of Science and Technology: The Lives and Achievements of 1195 Great Scientists From Ancient Times to the Present.Rev. ed. Garden City, N.Y.: Doubleday, 1972.
{4}Centers for Disease Control and Prevention. "Preliminary FoodNet Data on the Incidence of Foodborne Illnesses—Selected Sites, United States, 2001."Morbidity and Mortality Weekly Report. Vol. 51, 15 (19 April 2002): 325–329. Available athttp://www.cdc.gov/mmwr/preview/mmwrhtml/mm5115a3.htm
{5}Cliver, Dean O.Eating Safely: Avoiding Foodborne Illness. 2d ed. New York: American Council on Science and Health, 1999. Available at http://www.acsh.org/publications/booklets/eatsaf.html.
{6}Collins, J. E. "Impact of Changing Consumer Lifestyles on the Emergence/Reemergence of Foodborne Pathogens."Emerging Infectious Diseases3, 4 (1997): 471–479.
{7}Doyle, Michael P., et al. "Reducing Transmission of Infectious Agents in the Home."Dairy, Food and Environmental Sanitation96, 1 (June 2000): 330–337.
{8}Food and Agriculture Organization of the United Nations.Understanding the Codex Alimentarius.Rome: FAO/WHO, 1999. Available athttp://www.fao.org/docrep/w9114e/w9114e00.htm
{9}Hennessy, T. W., C. W. Hedberg, et al. "A National Outbreak ofSalmonella enteritidisInfections from Ice Cream."New England Journal of Medicine334, 20 (1996): 1281–1286.
{10}Hutt, Peter Barton, and Peter Barton Hutt II. "A History of Government Regulation of Adulteration and Misbranding of Food."
{11}Jay, L. S., D. Comar, and L. D. Govenlock. "A Video Study of Australian Domestic Food-Handling Practices."Journal of Food Protection62, 11 (1999): 1285–1296.
{12}Kaferstein, F. K., and M. Abdussalam. "Food Safety in the 21stCentury."Dairy, Food and Environmental Sanitation19 (1999): 760–763.
{13}Knabel, S. J. "Foodborne Illness: Role of Home Food Handling Practices."Food Technology49 (1995): 119–131.
{14}MacKenzie, W. R., N. J. Hoxie, et al. "A Massive Outbreak inMilwaukeeofCryptosporidiumInfection Transmitted through the Public Water Supply."New England Journal of Medicine331, 3 (1994): 161–167.
{15}Mead, Paul S., Laurence Slutsker, et al. "Food-Related Illness and Death in the United States."Emerging Infectious Diseases. Vol. 5, 5 (1999): 607–625. Available athttp://www.cdc.gov/ncidod/eid/vol5no5/mead.htm
{16}Morris, J. Glenn Jr., and Morris Potter. "Emergence of New Pathogens as a Function of Changes in Host Susceptibility."Emerging Infectious Diseases. 3, 4 (October–December 1997): 435–441.
{17}National Research Council.Ensuring Safe Food: From Production to Consumption. Washington, D.C.: National Academy Press, 1998.
{18}Olsen, Sonja J., Linda C. MacKinon, et al. "Surveillance for Foodborne-Disease Outbreaks—United States, 1993–1997."Morbidity and Mortality Weekly Report. 49 (17 March 2000): 1–62. Available at http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/ss4901a1.htm
{19}Proceedings of the Fourth ASEPT International Conference,Laval,France, 1996. Edited by A. Amgar, pp. 185–195.
{20}Rawson, Jean M., and Donna U. Vogt.Food Safety Agencies and Authorities: A Primer. Congressional Research Service Report for Congress; 98-91 ENR. Washington, D.C.:
Congressional Research Service, 1998. Available athttp://www.cnie.org/NLE/CRSreports/Agriculture/ag-40.html.
{21}Satin, Morton.Food Alert! The Ultimate Sourcebook for Food Safety. New York: Facts on File, 1999.
{22}Tauxe, R. V. "Emerging Foodborne Diseases: An Evolving Public Health Challenge."Emerging Infectious Diseases3, 4 (1997): 425–433.
{23}United States Food and Drug Administration.Food Safety: A Team Approach. Washington, D.C.: Dept. of Health and Human Services, 24 September 1998. Available at http://vm.cfsan.fda.gov/lrd/foodteam.html.
{24}United States General Accounting Office.Food Safety: Information on Foodborne Illnesses. Washington, D.C.: General Accounting Office, May 1996.
{25}United States Food and Drug Administration. "The Story of the Laws behind the Labels. Part I: 1906 Food and Drugs Act."FDA ConsumerJune 1981. Available at http://vm.cfsan.fda.gov/lrd/history1.html
{26}Vetter, James L.Food Laws and Regulations.Manhattan, Kans.: American Institute of Baking, 1996.
{27}Leon, W.Is Our Food Safe: A Consumer’s Guide to Protecting Your Health and the Environment.New York, NY: Three Rivers Press (Crown Publishing Group), 2002.
{28}Wilson, C. L., Droby, S.Microbial Food Contamination. Boca Raton, FL: CRC Press, 2000
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 gnpublication@
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
In consideration of the journal, Green Publication taking action in reviewing and editing our manuscript, the authors undersigned hereby transfer, assign, or otherwise convey all copyright ownership to the Editorial Office of the Green Publication in the event that such work is published in the journal. Such conveyance covers any product that may derive from the published journal, whether print or electronic. Green Publication shall have the right to register copyright to the Article in its name as claimant, whether separately
or as part of the journal issue or other medium in which the Article is included.
By signing this Agreement, the author(s), and in the case of a Work Made For Hire, the employer, jointly and severally represent and warrant that the Article is original with the author(s) and does not infringe any copyright or violate any other right of any third parties, and that the Article has not been published elsewhere, and is not being considered for publication elsewhere in any form, except as provided herein. Each author’s signature should appear below. The signing author(s) (and, in
