Evaluation of the safety of domestic food preparation in Malaysia.
Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.
An assessment of the safety of street foods in the Ga district, of Ghana; implications for the spread of zoonoses.
Street food refers to food and beverages prepared and sold by vendors in streets and other public places for immediate consumption. In Ghana street foods are sold at small eating places popularly known as 'chop bars'. Food safety studies were conducted on the premises of 160 'chop bars' in the Ga District of Ghana in July 1998. Only three (1.8%) of the proprietors met all the requirements (based on a five-point checklist) for basic hygiene. Twenty-four (15%) out of the 160 proprietors had access to potable water while the other 136 (85%) proprietors purchased water from vendors and six used pond water. These two latter sources of water were of poor microbiological quality (as shown by faecal coliform values which ranged from 1.0x10(2)-1.9x10(5) cfu/ml). One hundred and five proprietors (65.6%) did not obtain their meat supply from an approved source. Factors influencing the purchase of meat from an approved source included the proximity of a chop bar to a slaughter facility, the conduct of meat inspection personnel and affordable user fees.
Studies on the composition, quality and processing of triticale. Part II. Mineral composition of grain and flour.
Mineral composition of grain and flour in 14 promising triticale strains from India are reported. The mean values for whole grain, i.e. Ca (0.47 mg/g), P (2.70 mg/g), K 4.60 mg/g, Na (352 micrograms/g), Zn (41.6 micrograms/g), Cu (7.0 micrograms/g), Fe (73.4 micrograms/g) and Mn (33.6 micrograms/g) were obtained as compared to those of flour, i.e. Ca (0.27 mg/g), P (0.97 mg/g), K (1.64 mg/g), Na (231 micrograms/g), Zn (26 micrograms/g), Cu (4.0 micrograms/g) and Mn (10.5 micrograms/g), respectively. These values were found to be considerably higher than those of wheat. Highly significant positive correlations of ash with sodium and zinc in whole grain were observed. In the case of triticale flour, highly significant positive correlations of ash with manganese, phosphorus and potassium were obtained.