Quality of street food in Trinidad

OBJECTIVE: This study investigated the effect of a public health intervention on the environmental conditions under which street-vended foods were prepared and offered for sale. DESIGN AND METHODS: A before and after cross sectional study was conducted on a sample of 80 itinerant food vendors in one County of Trinidad. Forty food samples were tested for the presence of three types of bacteria. Public health information was provided at the first visit to the food vendors. Four weeks later the same vendors were surveyed and further food samples taken. The data collected were subject to McNemar’s test to determine whether the proportions for the before and after measurements were significantly different. RESULTS: The findings demonstrated the presence of microorganisms with the potential to cause food borne illness in food offered by itinerant night vendors. The results also showed a significant increase in the number of units being registered (p < 0.001) and displaying food badges (p = 0.002) after the first interview. Similarly there were significant improvements in personal hygiene parameters reviewed at the second visit in terms of attire of vendors (p = 0.002); availability of potable water (p < 0.001); and the general appearance of the food handler (p=0.025). CONCLUSION: There appears to be a role for public health education sessions on food handling practices for food vendors. Government agencies should also provide premises for such food vending where there are ample and satisfactory water and sanitation facilities.

A study of food handlers' knowledge, attitudes practices and perception concerning selected food safety issues at food services establishments in Savanna-La-Mar, Jamaica

Food safety is to be of great concern today. It is because our evolving food chain has created new safety problems that didn't exist years ago. While these changes have been developing, the food service industry has been growing in size. Surveys show a continuing trend for consumers to eat more and more away from home. All of these changes have increased the chances for contamination and abuse of the foods. These changes and new directions affecting the food service industry underscore the need for a vigorous programme to combat new and existing emerging microbiological problems in the sanitary management of food service. To satisy the study, a total of three-hundred-(300) questionnaires were administered with an effective rate of return of two hundred and twenty eight (228) or 76 percent. Six key informants representing universities, public sector, and interest groups concerned with food safety issues were interviewed. The study revealed that the majority of employees in the food-service establishments were young females, most of whom had at least secondary level education. The analysis showed that the great majority of food handlers had a valid food handlers health certificate. An overwhelming majority ninety-four percent was very concerned about food safety. Ninety-five percent of the respondents said they would not go to work if they had an illness. However, only fifty-eight percent understood the term food-borne illness. Most respondents were not knowledgeable about the correct time-temperature control in food preparation and service. The respondents showed positive attitude towards food safety issue. Relationships that were significant were: 1. Concern about food safety and length of stay (p=0.26) 2. Food Handlers Permit by age group (p=.000) 3. Food Handlers Permit by Gender (p=0.35) 4. Food suspected to contribute to food borne illnesses (p=.000) 5. Knowledge of the proper practices in food preparation & age group (p=.0006) (AU)

A study of consumers' knowledge, attitudes, practices and perception concerning selected food safety issues in the home

Household food safety poses a major challenge not only to the preparers of food but to public health and other food regulatory authorities. Studies have shown that family home rank high in the list of places where foodbourne disease are acquired and transmitted. To describe the knowledge, attitude, practices and perception of householders in North Central Saint Andrew one hundred and ten householders, eighteen years and over, were interviewed during January and March, 1999. The study, cross-sectional in design, included respondents who were randomly selected from three distinct socio-economic classes. Four key informants representing public sector and non-government organizations involved with food safety programmes were interviewed to explore additional ways of strengthening household food safety. The survey found that householders were very concerned about the food they purchased for preparation at home; displayed strong concerns about sanitation of food handling establishments; food handlers practices and the appearance of the foods purchased. There was significant gender difference in the concern for the appearance of food (X squared = 4.45; p<0.05). There were no other significant gender differences for the major concerns when purchasing food (p>0.05). Respondents adopted varying actions to improve food safety at home. Ninety-eight percent of respondents never contacted the Local Health Department or the Ministry of Health as part of their information seeking opportunity regarding food safety. The lifetime prevalence of food-borne illness was found to be approximately 46 percent. Diarrhoea, stomach pain, vomiting and nausea were the major symptoms reported. Milk/yogurt/ice cream, beef, chicken, pork and fish/shellfish were the main food items implicated as being associated with the foodborne illness. Respondents gave a low rating to Government departments/agencies for their contribution to the food safety efforts. While respondents reported a fairly high knowledge of safe food handling practices ... Most respondents had average or fair attitude concerning food safety. ... A properly designed and executed household food safety public education campaign; inclusion of safe handling instructions on raw meats, poultry and fish/shellfish and the operation of a food safety hotline are suggested as additional methods of enhancing household food safety (AU)

A study of consumers' knowledge, attitudes practices and perception concerning selected food safety issues in the home

Household food safety poses a major challenge not only to the prevalence of food but to public health and other food regulatory authorities. Studies have shown that family home rank high in the list of places where foodborne diseases are acquired and transmitted. To describe the knowledge, attitude, practices and perception of householders in North Central Saint Andrew one hundred and ten householders, eighteen years and over, were interviewed during January and March, 1999. The study, cross-sectional in design, included respondents who were randomly selected from three distinct socio-economic classes. Four key informants representing public sector and non-government organizations involved with food safety programmes were interviewed to explore additional ways of strengthening household food safety. The survey found that householders were very concerned about the food they purchased for preparation at home; displayed strong concerns about sanitation of food handling establishments; food handlers practices and the appearance of the foods purchased. There was significant gender difference in the concern for the appearance of the food (X2 = 4.45; p<0.05). There were no other significant gender differences for the major concerns when purchasing food (p>0.05). Respondents adopted varying actions to improve food safety at home. Ninety-eight percent of respondents never contacted the Local Health Department of the Ministry of Health as part of their information seeking opportunity regarding food safety. The lifetime prevalence of food-borne illness was found to be approximately 46 percent. Diarrhoea, stomach pain, vomitting and nausea were the major symptoms reported. Milk/yogurt/ice cream, beef, chicken, pork and fish/shellfish were the main food items implicated as being associated with the foodborne illness. Respondents gave a low rating to Government departments/agencies for their contirbution to the food safety efforts. While respondents reported a fairly high knowledge of safe food handling practices, 52 percent and 62 percent respectively did not know the correct temperature for cooling and freezing foods. Similarly, approximately 71 percent practised unsafe methods of thawing frozen foods. Most respondents had average or fair attitude concerning food safety. There was no significant difference socio-economic class with respect to attitude towards household food safety.(Au) [truncated at 2500 characters]

Prevalence and characteristics of Staphylococcus aureus strains isolated from bulk and composite milk and cattle handlers

The prevalence and characteristics of Staphylococcus aureus strains isolated from bulk and composite milk and from cattle handlers on dairy farms in Trinidad were determined. S. aureus strains isolated from all 175 bulk milk samples tested (100 percent) while 280 of 287 composite milk samples (97.6 percent) yielded S. aureus. The mean counts of S. aureus in bulk milk ranged from 5.9 x 10(3) to 1.2 x 10(5) CFU/ml compard with mean S. aureus counts in composited milk which ranged from 2.4 x 10(3) to 3.0 x 10(4) CFU/ml. Of the 105 strains of S. aureus from bulk milk tested, 45 (42.9 percent) were enterotoxigenic elaborating staphylococcal enterotoxin A (SEA), SEB, SEC, SED, or a combination compared to 69 of 146 strains (47.3 percent) recovered from composite milk which were enterotoxigenic but the difference was not statistically significant (P > = 0.05; chi 2). Twenty-two of 42 bulk milk samples containing enterotoxigenic S. auerus (52.4 percent) had counts of the organism which exceeded 10(4) CFU/ml. For S. aureus strains isolated from cattle handlers, 66 of 146 (45.2 percent) were enterotoxigenic. Prevalence of resistance to nine antimicrobial agents tested was 18.7 percent and 12.9 percent among bulk milk and composite milk isolates, respectively, compared to 49.3 percent and 69.5 percent among isolates from human anterior nares and hand swabs, respectively. Resistance to ampicillin and penicillin was highest among both milk (12.2 percent) and human (53.6 percent) isolates of S. aureus, and the difference was statistically significant (P < or = 0.001); chi 2). It was concluded that bulk milk containing relatively high counts of enterotoxigenic S. aureus may constitute a health hazard to consumers(AU)

Prevalence and characteristics of Staphylococcus aureus strains isolated from bulk and composite milk cattle handlers

The prevalence and characteristics of Staphylococcus aureus strains isolated from bulk and composite milk and from cattle handlers on dairy farm all 175 bulk milk samples tested (100 percent) while 280 of 287 composite milk samples (97.6 percent) yielded S. aureus. The mean counts of S. aureus in bulk milk ranged from 5.9 x 10(3) to 1.2 x 10(5) CFU/ml compared with mean S. aureus counts in composite mild which ranged from 2.4 x 10(3) to 3.0 x 10(4) CFU/ml. Of the 105 strains of S. aureus from bulk milk tested, 45 (42.9 percent) were enterotoxigenic elaborating staphylococcal enterotoxin A (SEA), SEB, SEC, SED, or a combination compared to 69 of 146 stains (47.3 percent) recovered from composite milk which were enterotoxigenic, but the difference was not statistically significant (P > 0.05; chi 2). Twenty-two of 42 bulk milk samples containing enterotoxigenic S. aureus (52.4 percent) had counts of the organism which exceeded 10(4) CFU/ml. For S. aureus strains isolated from cattle handlers, 66 of 146 (45.2 percent) were enterotoxigenic. Prevalence of resistance to nine antimicrobial agents tested was 18.7 percent and 12.9 percent among bulk milk and composite milk isolates, respectively, compared to 49.3 percent and 69.5 percent among isolates from human anterior nares and hand swabs, respectively. Resistance to ampicillin and penicillin was highest among both milk (12.2 percent) and human (53.6 percent) isolates of S. aureus, and the difference was stastically significant (P < or in 0.001; chi 2). It was concluded that bulk milk containing relatively high counts of enterotoxigenic S. aureus may constitute a health hazard to consumers(AU)

Avoiding food and spoilage by safe storage

Improper storage of food is a potential source of contamination and spoilage within the home. Many public health practitioners in the Caribbean have expressed the view that the largest proportion of food-borne illness is probably not caused by commercially process foods but by foods prepared at home, in institutions or in food catering establishments.

Obesity in food handlers

The object of this study was to determine whether obesity is an occupational hazard in food handlers. 309 persons who presented to two Barbadian group General Practices for food handling certification were studied. The results demonstrate that a majority of food handlers were obese (55.3 percent), more so than in population studies despite the relatively young age of the sample. The men 67/104 (64 percent) were just as obese as the women 104/175 (59.4 percent) and obesity was seen in the relatively young age groups, 30-39 (60.9 percent), 40-49 (75 percent) and 50-59 (69.7 percent). Among food handlers obesity was seen more frequently than in those with sedentary lifestyles 76/116 (65.5 percent) and in those who worked more than 10 years in the food handling industry 91/140 (65 percent). No association was found between obesity and use of alcohol or tobacco, but among the food handlers studied were many who demonstrated inaccurate perception of their body image, with 74 of the 190 who thought their weight to be O.K. actually measuring as obese (39 percent). Obesity is most likely an occupational hazard in food handlers. They work in an industry that is growing rapidly in Barbados as tourism services expand and as the local population adopts the western lifestyle of eating out more often. Food handlers are required by law to be certified annually as fit to work. It is important that doctors recognize the threat of obesity and use the opportunity of this annual examination to screen and intervene for this hazard. (AU)

Keeping food safe

Keeping food safe, clean, cool and covered remains sound advice to vendors and food handlers in the Caribbean even though it has been several years since that region-wide consumer protection campaign was undertaken by the Caribbean Food and Nutrition Institute (CFNI).

Microbiological analysis of "black pudding", a Trinidadian delicacy and health risk to consumers

The prevalence of Salmonella, Escherichia coli and Staphylococcus aureus in black pudding which originated from local vendors and supermarket in Trinidad were determined. The enterotoxigenicity of S. aureus strains and occurrence of 0157:H7 strains among E. coli isolates were also investigated. For the 100 black puddings each sampled from supermarkets and vendors, the mean total aerobic plate count (TAPC) per g was 1.8 x 10 (7) the mean total aerobic plate count (TAPC) per g was 1.8 x 10 (7) +/- 1.5 x 10 (7) and 1.5 x 10(8) +/- 2.3 x 10 (8), respectively. E. coli was isolated from 56 (56.0 percent) black pudding samples from supermarkets with a mean count per g of 9.2 x 10 (6) +/- 7.9 x 10 (6) compared to the prevalence of 79 percent (79 nof 100) and mean count per g of 3.2 x 10 (7) +/- 4.7 x 10 (7) for samples from local vendors. The differences between the prevalences was statistically significant (P < or = 0.0001; chi 2). Only 1 (2.2 percent) of 45 strains of E. coli from supermarket-purchased pudding tested, was an 0157:H7 strain compared to 9 (13.3 percent) of 66 strains of E. Coli from vendor-sold black puding. The difference was not statistically significant (P) or = 0.05; chi 2). Five (5.0 percent) of 100 black pudding samples from supermarkets utyielded Salmonella. wih S. ohio being the predominant serotype. For vendor-sold black pudding, however, 11 (11.0 percent) samples were positive for Salmonella with a new serotype, S. unmamed (4, 12:d-_ being responsible for 50 percent (6 of 12) of isolates from this source. Forty samples each of black pudding from supermarkets and vendors were all (100.0 percent) positive for S. aureus with mean counts per g being 3.1 x 10 (5) +/- 8.8 x 10(5) and 3.3 x 10 (6) +/- 7.7 x 10 (6), respectively. Overall, 27 (33.8 percent) of 80 strains of S. aureus tested were enterotoxigenic producing staphylococcal enterotoxins A(SEA), SEB, SEC, SED or a combination. It was concluded that black pudding poses a high risk to consumers based on the prevalence, microbial load and toxigenicity of the pathogens detected. (AU)

Street side food vending in Kingston and St. Andrew Metropolitan area and its public health implications

Street food vending in Jamaica appears to be on the rise despite occassional attempts to repress it. This study was done at the Kingston Freezone, Papine and New Port West with special emphasis on purchasing, storage, preparation and vending of food. These areas were selected as the sampling frame after a mini survey was done. Information was obtained by utilizing a structured interview schedule as well as on the spot inspection by the researcher. A comparison was made between mobile and stationary vendors with respect to compliance with public health requirements. Results were tested statistically and it was found that there was a greater level of compliance to public health regulations by stationary vendors than mobile vendors. It appears as if it is better to find a new positive approach to street side food vending rather than futile attempts at abolition. (AU)

HTLV-1 seroprevalence among blood donors and food handlers in Guyana - a preliminary report - abstract

The aim of this study was to determine the prevalence of HTLV-1 seropositivity in those blood donors, food handlers and patients with symptoms suggestive of HTLV-1 infection who were seen at the Georgetown Hospital from July 15 to September 30, 1992. Sera were tested for HTLV-1 antibodies at the Caribbean Epidemiology Centre. Three hundred and fifty-four subjects were studied of whom 279 (79 per cent) were blood donors and 75 (21 per cent) food handlers; 3.9 per cent of the former (11/279) and 12.0 per cent of the latter (9/75) were seropositive with an overall seropositivity of 5.6 per cent. Although Indo-Guyanese accounted for about 40 per cent of the total sample there was only one Indo-Guyanese who was seropositive for HTLV-1. The presence of signs and symptoms associated with HTLV-1 infection was not a useful predictor of the disease (AU)

Overview of the food and nutrition situation in the Caricom Region.

The majority of the population enjoys a good nutritional status. For the remainder an uneven situation exists where there is wasting and stunting as well as obesity and the chronic non-communicable nutrition related diseases. The causes of malnutrition are complex and multifactorial. In the Caribbean, poverty and inadequate knowledge are seen as being the major underlying causes. An adequacy of available foods is essential, and has been achieved in all Caribbean countries. However, in identifiable communities in most countries there is a deficiency of food security in the poorest households, due to a disadvantageous relationship between food prices and household incomes. In definable communities too, there is a significant amount of undernutrition particularly among young children. There is need to investigate further intra-familial food distribution. The persistence of low birth weight - a phenomenon most prevalent among teen-aged mothers - points to the need to target nutrition interventions to adolescent girls. A large percentage of the food eaten is imported. In some cases food choices have aggravated health risk. Most of the CARICOM region consumes too much sugar and salt, too much fat and too little complex carbohydrates, fruits and vegetables. This consumption pattern is associated with an increase in heart disease, cerebro-vascular accidents, diabetes and some cancers. The way food is prepared is also vitally important. Infections and lifestyles are critical to nutritional status. Good nutrition is an input as well as a result of positive development. (Summary)