The Correlation Between Eating Utensils and Place of Sales in the Contamination of Escherichia Coli in Food Sold at Campus Food Stalls

Up to now, in general, the safety of food that is sold at any canteens in the campuses, the eating utensils are handled and the food stalls are managed are still uncertain. This research was aimed to understand the correlation between the eating utensils handling and the contamination of Escherichia coli (E. coli) in the food sold by the food vendors in the campus. The cross-sectional design research applied on the food stalls in the university campus in Depok with a total number of 173 consumers as respondents. The variables observed as independent variables were the sanitation of the eating utensils and the sanitation of the dining place. The examination method of the Most Probable Number (MPN) for E. coli was conducted to assess the food’s hygiene. The data analyzed using the chi-square test and followed by the logistic regression. The result showed that more than half of the food samples (59.54%) were contaminated by E. coli. The storage place of the eating utensils was most significantly correlated with the E. coli contamination of the served food with an OR=0.45 (0.21-0.87). Therefore, it is necessary to promote the awareness of this risk and reinforce supervision by the Health Authorities and by the management of the place of sales to provide guidance to the food vendors and to the consumers as well. Further research is recommended to observe the E. coli contamination through clean water, eating utensils, the hands of the consumers and the napkins used to wipe dry the eating utensils

Food Service Workers in Buffalo Public Schools

Generally, employees are expected to assist the cook in the preparation and serving of the food. These workers are also required to clean all areas, as well as dishes and cooking utensils. They must maintain clean spaces in the kitchen and in the rest rooms. The food service worker could also be required to serve as a cashier or checker. There are other possible employment conditions

Screening forCronobacterSpecies in Powdered and Reconstituted Infant Formulas and from Equipment Used in Formula Preparation in Maternity Hospitals

Background/Aims: Cronobacter spp. have been identified as being of considerable risk to neonates. The occurrence of organism in infant formulas is therefore of considerable interest. Methods: The occurrence of Cronobacter spp. in infant feeds (formulas and fortified cow’s milk) was determined using most probable number (MPN) analysis, and from formula preparation utensils. Ninety nine samples were analyzed, of which 42 were unopened cans of powdered infant formula (PIF), 25 reconstituted infant formulas in feeding bottles, 27 utensils used from the preparation of infant formula, and 5 samples of fortified cow’s milk. Presumptive Cronobacter spp. isolates were identified using the 7 allele multilocus sequence typing (MLST) scheme. Results: C. sakazakii, C. malonaticus and C. muytjensii were recovered from PIF. Although the incidence of Cronobacter in PIF was 29% (12/42), the level was low with an average of 0.54 MPN/100g. According to MLST profiling, C. sakazakii was the most frequently isolated Cronobacter species, and C. sakazakii ST4 (associated with neonatal meningitis) was recovered from 2/42 PIF samples at 0.51 and 0.92 MPN/100g. Conclusions: Cronobacter spp. can be isolated from PIF and therefore strict hygienic practices during PIF preparation are important to minimize neonate exposure and reduce the risk of severe infections

Coppock, Maurice E., Jr. (FA 826)

Finding aid only for Folklife Archive Project 826. This collection titled “Folklore of Utensils” is a student project about miscellaneous kitchen utensils used primarily in Texas. Maurice E. Coppock Jr. a student a Western Kentucky University completed this project for his folk studies class

Caring for Cream on the Farm

Exact date of bulletin unknown.PDF pages: 1

Effectiveness of sustainable dishwashing practices on resources used by Households and Food Catering Units

Washing utensils is an indispensable activity in Indian scenario. When utensils are washed many resources are required such as water, electricity, cleaning agents, time and human efforts. Water which is generally used for washing utensils is the treated or portable water. Lot of resources are used by those involved in washing utensils particularly water, therefore there is a need to understand need for water conservation

Planning the Kitchen

Provides a brief discussion of new trends in kitchen planning

A study to discover the experiences and backgrounds necessary for success in first grade reading

Thesis (Ed.M.)--Boston Universit