Food safety knowledge and practices of catering employees at some public restaurants in Alexandria
Other Title(s)
معارف و ممارسات العاملين ببعض المطاعم الشعبية بالإسكندرية عن سلامة الغذاء
Joint Authors
Ismail, Najla Muhammad
al-Jamal, Hanan Muhammad Lutfi
Shihatah, Muhammad Jamal
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 15, Issue 2 (31 Dec. 2018), pp.13-20, 8 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2018-12-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The primary focus of the present study is to figure out the reflection of “knowledge, practices of food personnel” on the hygienic quality of some public restaurants’ products through conducting a microbiological assessment of ready to eat food products as an evidence of the hygienic quality in our restaurant segments.
The present study encompassed (100) persons responsible for food handling in some traditional fast food restaurant located in Alexandria, Egypt.
Questionnaire tool was used to evaluate the food workers (n = 100) knowledge and practices in respect to safe food procedures, whilst the food samples (n = 70) were examined for the overall microbial counting.
The analysis of employee’s knowledge and practices revealed that the overall food safety knowledge level was low (mean score = 45.2 2.3% ±) and moderate level of food safety practices (mean score =49.6±2.4%).
It is noteworthy that the low knowledge level and moderate level of practices were mirrored in the microbial analysis of ready to eat food products, in which (n = 70) the examined food products had a total aerobic bacteria count ranged from 2.04 ± 0.09 log CFU/g to 4.26 ± 0.35 log CFU /g.
The total coliforms bacteria count ranged from 0.66 ± 0.16 log CFU /g to 3.43 ± 0.23 log CFU /g.
It was observed that ready to eat green salad has the highest bacteria count.
The Salmonella count was detected in all samples except burger chicken and French fries.
No total staphylococcus count from any of the food samples except green salads and burger meat.
American Psychological Association (APA)
al-Jamal, Hanan Muhammad Lutfi& Ismail, Najla Muhammad& Shihatah, Muhammad Jamal. 2018. Food safety knowledge and practices of catering employees at some public restaurants in Alexandria. Alexandria Journal of Food Science and Technology،Vol. 15, no. 2, pp.13-20.
https://search.emarefa.net/detail/BIM-954995
Modern Language Association (MLA)
al-Jamal, Hanan Muhammad Lutfi…[et al.]. Food safety knowledge and practices of catering employees at some public restaurants in Alexandria. Alexandria Journal of Food Science and Technology Vol. 15, no. 2 (2018), pp.13-20.
https://search.emarefa.net/detail/BIM-954995
American Medical Association (AMA)
al-Jamal, Hanan Muhammad Lutfi& Ismail, Najla Muhammad& Shihatah, Muhammad Jamal. Food safety knowledge and practices of catering employees at some public restaurants in Alexandria. Alexandria Journal of Food Science and Technology. 2018. Vol. 15, no. 2, pp.13-20.
https://search.emarefa.net/detail/BIM-954995
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 18-19
Record ID
BIM-954995