The new turning method was proposed and verified its effectiveness to pathogens by laboratory scale experiments.Considering the results obtained from the previous studies,it could be said that turning of a composting ...The new turning method was proposed and verified its effectiveness to pathogens by laboratory scale experiments.Considering the results obtained from the previous studies,it could be said that turning of a composting pile was essential in terms of hygienic aspects but the number of turning should be minimized.Effectiveness of inactivation was estimated for each composting run.From this estimation,turning by layers,which is different from conventional turning that mixes compost pile entirely,was proposed and investigated its performance by experiments.Composting operations with static pile method,complete mix(conventional)turning method,and proposed turning(layer turning)method were done and their effectiveness on inactivation of indicator microorganism was evaluated and compared.As results,the conventional turning method was not a proper method in terms of pathogen inactivation,whereas,the proposed turning method showed an excellent performance and should be employed in a composting operation.展开更多
Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and...Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.展开更多
文摘The new turning method was proposed and verified its effectiveness to pathogens by laboratory scale experiments.Considering the results obtained from the previous studies,it could be said that turning of a composting pile was essential in terms of hygienic aspects but the number of turning should be minimized.Effectiveness of inactivation was estimated for each composting run.From this estimation,turning by layers,which is different from conventional turning that mixes compost pile entirely,was proposed and investigated its performance by experiments.Composting operations with static pile method,complete mix(conventional)turning method,and proposed turning(layer turning)method were done and their effectiveness on inactivation of indicator microorganism was evaluated and compared.As results,the conventional turning method was not a proper method in terms of pathogen inactivation,whereas,the proposed turning method showed an excellent performance and should be employed in a composting operation.
文摘Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.
