The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.     

掺锶羟基磷灰石及其在口腔保健领域中的应用

主要综述了掺锶羟基磷灰石的生物特性和制备方法,以金属锶元素取代羟基磷灰石中的部分钙元素进行改性,可得到掺锶羟基磷灰石,掺锶后改善和提高了羟基磷灰石的结晶性、溶解性、降解性和机械性能,并增强生物相容性。详细讨论了掺锶羟基磷灰石在口腔保健领域中的功效及作用,指出了掺锶羟基磷灰石在口腔保健用品中具有广阔的应用前景。     

“食品卫生学”网络课程的设计

通过建立网络课程蓝图、搜集专业信息资料、细化设计操作、合理编制脚本、选择适用开发工具以及必要的修改调整,设计出"食品卫生学"高质量网络课程,实现讲授内容抽象与形象的有机融合,交互式的在线学习和有效信息反馈的教学情境使教与学两方面都取得满意的效果。     

军队卫生职鉴Web信息系统的实现

文章介绍的是一个军队卫生专业职业技能鉴定信息平台的研究开发思路,系统设计基于Web技术,以军队卫生专业职业技能鉴定业务工作为中心,沟通培训、题库、考试、考务、信息发布、鉴定档案、质量管理等日常工作,实现了目标明确、功能完备、数据共享的集成管理系统,实现了军队卫生专业职鉴主要环节与过程控制的网络化。     

开放空间座位考察

城市户外公共空间无论是公园、广场、街道还是林间小道，都少不了休息所用的座位。座位可以是天然的，也可以是人工的，有时设置好的座位却没人座，有时人们会把室外台阶、花坛外沿等当作休息座位。因此，在城市设计中要充分考虑到室外休息设施的设计，并且让这些设施既能满足人的行为需要，又服从城市公共空间的生存和发展。     

Associations between evaporative cooling and dust‐mite allergens,endotoxins, and β‐(1 → 3)‐d‐glucans in house dust: A study of low‐income homes

Recent work suggests that evaporative coolers increase the level and diversity of bioaerosols, but this association remains understudied in low‐income homes. We conducted a cross‐sectional study of metropolitan, low‐income homes in Utah with evaporative coolers (n = 20) and central air conditioners (n = 28). Dust samples (N = 147) were collected from four locations in each home and analyzed for dust‐mite allergens Der p1 and Der f1, endotoxins, and β‐(1 → 3)‐d ‐glucans. In all sample locations combined, Der p1 or Der f1 was significantly higher in evaporative cooler versus central air conditioning homes (OR = 2.29, 95% CI = 1.05‐4.98). Endotoxin concentration was significantly higher in evaporative cooler versus central air conditioning homes in furniture (geometric mean (GM) = 8.05 vs 2.85 EU/mg, P < .01) and all samples combined (GM = 3.60 vs 1.29 EU/mg, P = .03). β‐(1 → 3)‐d ‐glucan concentration and surface loads were significantly higher in evaporative cooler versus central air conditioning homes in all four sample locations and all samples combined (P < .01). Our study suggests that low‐income, evaporative cooled homes have higher levels of immunologically important bioaerosols than central air‐conditioned homes in dry climates, warranting studies on health implications and other exposed populations.     

Food Safety Management System validation and verification in meat industry: Carcass sampling methods for microbiological hygiene criteria – A review

During validation and verification of the system for the proper implementation of HACCP principles, it is essential to rely on microbiological data. Considerable science research has been carried out during the last twenty years on sampling and testing of carcasses for hygiene criteria. This includes the preferable indicator microorganisms to be used, in order to indicate the general hygiene of slaughtering procedures, the evaluation of microbiological data gathered and the sampling methods. Furthermore, European Union (EU) and the United States have adopted the procedures for HACCP validation and verification in their legislation. The aim of this review is to demonstrate the relevant modern trends in this field of food science. In conclusion, microbiological data based on the indicators should be interpreted only to assess general trends in the hygiene process of the operator in order to take corrective action. Microbiological results, obtained only at the end of the slaughtering process, do not provide information on the cause of the problem. Therefore, ‘process-based’ microbiological criteria which are based on values measured at various stages of the process, including final carcass values, should be used. Finally, in order to implement an adequate monitoring system, non-destructive techniques of carcass sampling could be used instead of excision. The microbial recovery may be lower, but it is proportional to the excision recovery and therefore, non-destructive techniques, like swabbing with sponges, could be a practical sampling method for the estimation of indicators during the slaughtering procedure and hygiene evaluation.     

Levels of microbial contamination of domestic refrigerators in Italy

AimAccording to the EFSA Report 2013, 32.7% of outbreaks of foodborne illness registered in Europe occurs within the home, due to inadequate hygienic behaviour of consumers when preparing foods in the kitchen. The efficacy of proper cleaning of cutting boards, dishes and cutlery in limiting microbial cross-contaminations in the kitchen has been documented many times, whereas few researches have been performed to determine the microbial load of the internal walls of domestic refrigerators, in Italy. The aim of this investigation is to ascertain the role played by internal surfaces of home refrigerators as possible sources of microbial contamination of foods.Material and methodsWe analyzed 293 domestic refrigerators of students or workers at the university campus of Agripolis (Legnaro, Italy). For each refrigerator, 2 internal surfaces were sampled using sponge-bags. The amounts of total viable count (TVC), Gram-negative spoiling bacteria, moulds and yeasts and the main pathogenic bacterial species were determined.ResultsTVCs greater than 1 log CFU cm⁻² are in a little over 50% of the samples analyzed and are found mainly on the bottom of the refrigerator (61%) compared to the walls (39%) (P < 0.001). Even for other microbial counts the risk ratio of finding them on the bottom of the refrigerator is significantly higher than on the walls; the possibility of there being a finding on the bottom with respect to the walls varies from 2.5 to 8.5 times respectively for moulds and Aeromonas spp. Salmonella spp. was found in 1.7% of the samples, Bacillus cereus in 5.6%, Coagulase-positive staphylococci (CPS) in 4%, the prevalence of which is always higher on the bottom of the refrigerator. Listeria monocytogenes and Yersinia enterocolitica were never found.ConclusionsIt is necessary to better educate consumers to clean their appliances more frequently.     

Food hygiene practices in different food establishments

The aim of this study was to investigate three dimensions of food hygiene in three European cities - Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city.This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.