Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed t...Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed to investigate the sanitary quality of meals served in the canteens and vicinity of the Lagoon Mother and Child University Hospital Centre (CHU-MEL) and National Hospital and University Centre Hubert Koutoukou Maga (CNHU-HKM) of Cotonou. Methods: It was a cross-sectional with a data collection period from 16 March to 22 April 2021. There were 32 vendors surveyed and 40 meals sampled for microbiological examination. We collected data on the vendors’ socio-demographic characteristics, working environment, health status, knowledge and food hygiene practices. Results: About 83% of the meals contained pathogenic microorganisms. All meals had a temperature from 4°C to 60°C called the “danger zone”. The level of knowledge about food hygiene was low in 65.7% of the vendors. About 47% had poor personal and clothing hygiene, food storage and service practices. Conclusion: These results show that the meals sold in the CHU-MEL and CNHU-HKM could present a health risk for the consumer. There is a need for improvement of the sanitary quality of the meals delivered in the canteens and vicinity of these hospitals.展开更多
Background: Working in a canteen will involve more than one activity e.g. cutting, grinding, washing. These activities may lead to stress and muscle fatigue. Objective: To analyze health effects in canteen staff worki...Background: Working in a canteen will involve more than one activity e.g. cutting, grinding, washing. These activities may lead to stress and muscle fatigue. Objective: To analyze health effects in canteen staff working at the university. Methods: A cross-sectional study was conducted in canteen staff. A questionnaire was used to compare the level of feeling e.g. strength, force, interest before and after work between canteen staff using a subjective judgment scale from 1-10, together with assessing muscles: extensor of the wrist, biceps, triceps at different times by using surface electromyography (EMG). A paired t-test was used to analyze data. Results: 23 canteen staff participated the project (100%). Canteen staff did not report any significant difference in feelings e.g. freshness, keenness, force or strength that differentiated before work and after work. Extensor of the wrist seems to be the most muscle using part in a canteen activity. Conclusions: Stress levels related to working in a university canteen are low as is muscle fatigue measured by EMG. However, performing repetitive work in a canteen could lead to muscle fatigue or stress so break interval time may be important for preventing muscle fatigue and reducing stress.展开更多
Food waste is a major social problem that contributes to the overutilization of natural resources,affecting economic progress and environmental protection.Food waste occurs throughout the whole process of the food sup...Food waste is a major social problem that contributes to the overutilization of natural resources,affecting economic progress and environmental protection.Food waste occurs throughout the whole process of the food supply chain,especially during the consumption stage.As a special group of consumers,the emerging adults at university may have unique food consumption patterns and their food waste behavior in university canteens deserves more attention.To understand the influential factors of the food-waste behavior of students in university canteens,a field survey was conducted at China Agricultural University canteen with 705 respondents.Based on the theory of planned behavior,this paper examines the influencing factors of student food-waste behavior from three dimensions:sociopsychological factors,individual characteristics and dining factors.The results indicate that the percentage of students who waste food is relatively low,at roughly 27%.Perceived behavior control,gender,monthly living expenses,BMI,mealtime,meal expectations and food portion were significantly correlated with student food-waste behavior,among which perceived behavior control had the most prominent correlation,followed by food portion.Behavioral intention,household location and palatability were not significantly correlated with student food-waste behavior.Therefore,it is necessary to promote publicity and education on reducing food waste on campus,reinforce the administration of the department of support service,and optimize the food portion in the canteen.展开更多
文摘Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed to investigate the sanitary quality of meals served in the canteens and vicinity of the Lagoon Mother and Child University Hospital Centre (CHU-MEL) and National Hospital and University Centre Hubert Koutoukou Maga (CNHU-HKM) of Cotonou. Methods: It was a cross-sectional with a data collection period from 16 March to 22 April 2021. There were 32 vendors surveyed and 40 meals sampled for microbiological examination. We collected data on the vendors’ socio-demographic characteristics, working environment, health status, knowledge and food hygiene practices. Results: About 83% of the meals contained pathogenic microorganisms. All meals had a temperature from 4°C to 60°C called the “danger zone”. The level of knowledge about food hygiene was low in 65.7% of the vendors. About 47% had poor personal and clothing hygiene, food storage and service practices. Conclusion: These results show that the meals sold in the CHU-MEL and CNHU-HKM could present a health risk for the consumer. There is a need for improvement of the sanitary quality of the meals delivered in the canteens and vicinity of these hospitals.
文摘Background: Working in a canteen will involve more than one activity e.g. cutting, grinding, washing. These activities may lead to stress and muscle fatigue. Objective: To analyze health effects in canteen staff working at the university. Methods: A cross-sectional study was conducted in canteen staff. A questionnaire was used to compare the level of feeling e.g. strength, force, interest before and after work between canteen staff using a subjective judgment scale from 1-10, together with assessing muscles: extensor of the wrist, biceps, triceps at different times by using surface electromyography (EMG). A paired t-test was used to analyze data. Results: 23 canteen staff participated the project (100%). Canteen staff did not report any significant difference in feelings e.g. freshness, keenness, force or strength that differentiated before work and after work. Extensor of the wrist seems to be the most muscle using part in a canteen activity. Conclusions: Stress levels related to working in a university canteen are low as is muscle fatigue measured by EMG. However, performing repetitive work in a canteen could lead to muscle fatigue or stress so break interval time may be important for preventing muscle fatigue and reducing stress.
文摘Food waste is a major social problem that contributes to the overutilization of natural resources,affecting economic progress and environmental protection.Food waste occurs throughout the whole process of the food supply chain,especially during the consumption stage.As a special group of consumers,the emerging adults at university may have unique food consumption patterns and their food waste behavior in university canteens deserves more attention.To understand the influential factors of the food-waste behavior of students in university canteens,a field survey was conducted at China Agricultural University canteen with 705 respondents.Based on the theory of planned behavior,this paper examines the influencing factors of student food-waste behavior from three dimensions:sociopsychological factors,individual characteristics and dining factors.The results indicate that the percentage of students who waste food is relatively low,at roughly 27%.Perceived behavior control,gender,monthly living expenses,BMI,mealtime,meal expectations and food portion were significantly correlated with student food-waste behavior,among which perceived behavior control had the most prominent correlation,followed by food portion.Behavioral intention,household location and palatability were not significantly correlated with student food-waste behavior.Therefore,it is necessary to promote publicity and education on reducing food waste on campus,reinforce the administration of the department of support service,and optimize the food portion in the canteen.
