Hygiene and nutritional content of the National School Nutrition Programme in Bloemfontein, South Africa

Thesis (M. Tech. (Environmental Health)) -- Central University of technology, Free State, 2013Malnutrition and concomitant infections are major contributing factors to child morbidity and mortality in developing countries such as South Africa. Globally, children benefiting from school feeding programmes are generally from communities with low socio-economic statuses. The meals provided through feeding schemes, such as the National School Nutrition Programme (NSNP) in South Africa, are aimed at significantly supplementing the beneficiaries’ daily energy and nutrient requirements. The possible nutrient deficiency of meals provided through such programmes compromises the nutritional well-being of children, promotes malnutrition and renders children more susceptible to infectious diseases. Furthermore, illness, particularly caused by diarrhoeal and infectious diseases, is a major factor contributing to child malnutrition as the human body is unable to efficiently digest foods and absorb nutrients during illness. Therefore, the microbiological safety of the foods served to children via feeding schemes is essential. In an effort to contribute towards the safety and wholesomeness of foodstuffs served through the NSNP, the present study was conducted with a view to assess the nutritional quality and safety of the foodstuffs. The knowledge, attitudes and practises (KAP) of food handlers and NSNP representatives/committee members at the schools were also investigated in order to assess origins of potential food contamination. Data collected via nutritional analyses of meals served to school children were compared to the nutrient-based standards set by the United Kingdom as guidelines for an average school lunch. The carbohydrate, energy, calcium and zinc contents of the school meals were below the standards, the majority of the meals met the protein and iron standards and all meals complied with the standards for lipid and vitamin C contents. During the microbiological analysis study, preparation surfaces yielded higher counts of all detected organisms (total coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds) compared to the hands of food handlers. Therefore possible sources of contamination may be foodstuffs, animal pests and environmental elements such as dust. However, significant differences of surface microbial counts could not be established (P > 0.05) and thus cross-contamination may have resulted among surfaces, possibly augmented by shortfalls in cleaning regimes. The majority of the participants of the questionnaire survey reportedly washed their hands and cleaned all surfaces several times during the day with water and detergent. In addition, a disinfectant was used by some of the food preparers during cleaning. Furthermore, participants stated that their aprons were washed daily. These claims were in agreement with the findings of the surface microbial study with regards to the hands, however, they did not match the findings of the preparation surfaces which contained the highest counts of total coliforms, E. coli and S. aureus of the three surfaces analysed, and aprons responsible for the highest yeast and mould counts. Improper storage and food preparation methods, such as the application of high temperatures, excessive exposure to UV light and oxygen, and high moisture conditions, may result in the deterioration of nutrients. Storage conditions which may permit pest infestation may also increase the risk of food-related illnesses and risk could be further elevated by application of improper cleaning and sanitation practices. In order for the NSNP to operate effectively, it is essential that the national and provincial Departments of Basic Education, which are responsible for the overall administration of the NSNP, and schools’ personnel function in an integrated manner through support structures and effective communication. Infrastructural limitations (lack of proper kitchen facilities and ventilation) and shortage of resources while administering the NSNP were the main challenges observed during the present study. Due to these hurdles, adhering to food safety practices and maintaining nutritional quality of foods may be a challenge. Continuous training in personal and general hygiene is also a necessity in preserving food safety. Furthermore, nutritional quality of foodstuffs may be preserved through proper storage practices and application of preparation methods which minimize loss of nutrients

Microbial counts of food contact surfaces at schools depending on a feeding scheme

Published ArticleThe prominence of disease transmission between individuals in confined environments is a concern, particularly in the educational environment. With respect to school feeding schemes, food contact surfaces have been shown to be potential vehicles of foodborne pathogens. The aim of this study was to assess the cleanliness of the surfaces that come into contact with food that is provided to children through the National School Nutrition Programme in central South Africa. In each school under study, microbiological samples were collected from the preparation surface and the dominant hand and apron of the food handler. The samples were analysed for total viable counts, coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds. The criteria specified in the British Columbia Guide for Environmental Health Officers were used to evaluate the results. Total viable counts were high for all surfaces, with the majority of colonies being too numerous to count (over 100 colonies per plate). Counts of organisms were relatively low, with 20% of the surfaces producing unsatisfactory enumeration of S. aureus and E. coli and 30% unsatisfactory for coliforms. Yeast and mould produced 50% and 60% unsatisfactory counts from preparation surfaces and aprons, respectively. Statistically significant differences could not be established amongst microbial counts of the surfaces, which suggests cross-contamination may have occurred. Contamination may be attributed to foodstuffs and animals in the vicinity of the preparation area rather than to the food handlers, because hands had the lowest counts of enumerated organisms amongst the analysed surfaces

Assessing the quality of food served under a South African school feeding scheme: A nutritional analysis

Published ArticleSchool feeding schemes have been implemented in various schools across the globe to improve the nutritional welfare of learners. The purpose of this study was to identify possible nutritional benefits or deficiencies of the foodstuffs served in the South African National School Nutrition Programme in the Free State Province (South Africa). Representative meal samples were collected from randomly selected schools and the nutrient content of meals was determined. The results were measured against nutrient-based standards for an average school lunch for individuals aged 7–10 and 11–18 years. The meals did not meet the nutrient standards for carbohydrate and energy contents for either age group. Protein standards were met by 90% of meals for individuals aged 7–10 years and by 40% for those aged 11–18 years. Only 10% of meals met the standards for calcium and zinc, while 80% and 30% met the iron standards for those aged 7–10 years and 11–18 years, respectively. The lipid and vitamin C contents were within standards. The implementation of proper storage and food preparation procedures may assist in preserving the quality of nutrient

Nanofiber Polymers for Coating Titanium-Based Biomedical Implants

The excellent combination of properties has seen a steep increase in the demand for titanium (Ti)-based material as biomedical implant devices. However, some features that promote biocompatibility are found to be lacking in Ti implants. The use of polymer nanofiber (NF) coating on the surfaces of the implants has been proven to remedy these setbacks. In particular, electrospun NFs are versatile as natural extracellular matrix mimics and as facilitators in the biocompatibility function of Ti-based implants. Therefore, various properties of Ti implants coated with polymer NFs and the correlations among these properties are explored in this review. Synthetic polymers are favorable in tissue engineering applications because they are biocompatible and have low toxicity and degradation rates. Several approved synthetic polymers and polymer hybrids have been electrospun onto Ti implant surfaces to successfully improve the biomedical applicability of the implants with regard to their physical (including diameter and porosity), chemical (including corrosion resistance), mechanical (including elastic modulus, strength and ductility) and biological properties (including tissue integration, antimicrobial and cytotoxicity)

A systematic review on improving the biocompatibility of titanium implants using nanoparticles

An ideal biomaterial should be biointegratable with minimum adverse immune response. Titanium (Ti) and its alloys are widely used biomaterials for manufacturing clinical implants because of their innate biocompatibility. However, the bioinert property of Ti may hinder tissue–implant integration and its bio compatibility nature allows for attachment of bacterial cells on implant surfaces. Nanoparticles (NPs) have been proposed as a possible intervention to overcome these biological shortcomings of Ti-based implants. The aim of the current systematic review was to identify literature that demonstrates enhanced biocompatibility of Ti-based implants by incorporating NPs. Electronic searches were conducted through the PubMed/MEDLINE, ScienceDirect, Web of Science and EBSCOhost databases. Studies published in English were extracted, without restrictions on the year of publication, using the following keywords: ‘biocompatibility’, ‘nanoparticles’, ‘titanium’ and ‘implant’. The guidelines stipulated in the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) Statement were followed. A total of 630 articles were identified in the initial search and upon reviewing, 21 articles were selected according to the eligibility criteria. The selected literature showed robust evidence to support the hypothesis that the inclusion of NPs improves biocompatibility of Ti implants. The studies further indicated a close correlation between biocompatibility and antibacterial properties, of which NPs have been proven to characteristically achieve both

Nanofiber Polymers for Coating Titanium-Based Biomedical Implants

The excellent combination of properties has seen a steep increase in the demand for titanium (Ti)-based material as biomedical implant devices. However, some features that promote biocompatibility are found to be lacking in Ti implants. The use of polymer nanofiber (NF) coating on the surfaces of the implants has been proven to remedy these setbacks. In particular, electrospun NFs are versatile as natural extracellular matrix mimics and as facilitators in the biocompatibility function of Ti-based implants. Therefore, various properties of Ti implants coated with polymer NFs and the correlations among these properties are explored in this review. Synthetic polymers are favorable in tissue engineering applications because they are biocompatible and have low toxicity and degradation rates. Several approved synthetic polymers and polymer hybrids have been electrospun onto Ti implant surfaces to successfully improve the biomedical applicability of the implants with regard to their physical (including diameter and porosity), chemical (including corrosion resistance), mechanical (including elastic modulus, strength and ductility) and biological properties (including tissue integration, antimicrobial and cytotoxicity)

Microbial counts of food contact surfaces at schools depending on a feeding scheme

The prominence of disease transmission between individuals in confined environments is a concern, particularly in the educational environment. With respect to school feeding schemes, food contact surfaces have been shown to be potential vehicles of foodborne pathogens. The aim of this study was to assess the cleanliness of the surfaces that come into contact with food that is provided to children through the National School Nutrition Programme in central South Africa. In each school under study, microbiological samples were collected from the preparation surface and the dominant hand and apron of the food handler. The samples were analysed for total viable counts, coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds. The criteria specified in the British Columbia Guide for Environmental Health Officers were used to evaluate the results. Total viable counts were high for all surfaces, with the majority of colonies being too numerous to count (over 100 colonies per plate). Counts of organisms were relatively low, with 20% of the surfaces producing unsatisfactory enumeration of S. aureus and E. coli and 30% unsatisfactory for coliforms. Yeast and mould produced 50% and 60% unsatisfactory counts from preparation surfaces and aprons, respectively. Statistically significant differences could not be established amongst microbial counts of the surfaces, which suggests cross-contamination may have occurred. Contamination may be attributed to foodstuffs and animals in the vicinity of the preparation area rather than to the food handlers, because hands had the lowest counts of enumerated organisms amongst the analysed surfaces

Assessing the quality of food served under a South African school feeding scheme: A nutritional analysis

School feeding schemes have been implemented in various schools across the globe to improve the nutritional welfare of learners. The purpose of this study was to identify possible nutritional benefits or deficiencies of the foodstuffs served in the South African National School Nutrition Programme in the Free State Province (South Africa). Representative meal samples were collected from randomly selected schools and the nutrient content of meals was determined. The results were measured against nutrient-based standards for an average school lunch for individuals aged 7–10 and 11–18 years. The meals did not meet the nutrient standards for carbohydrate and energy contents for either age group. Protein standards were met by 90% of meals for individuals aged 7–10 years and by 40% for those aged 11–18 years. Only 10% of meals met the standards for calcium and zinc, while 80% and 30% met the iron standards for those aged 7–10 years and 11–18 years, respectively. The lipid and vitamin C contents were within standards. The implementation of proper storage and food preparation procedures may assist in preserving the quality of nutrients