Division of Environmental Health Sciences, University of Minnesota, 420 Delaware Street SE, MMC807, Minneapolis, MN 55455, USA.
Int J Environ Res Public Health. 2013 Aug 2;10(8):3296-309. doi: 10.3390/ijerph10083296.
One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson's Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999), cooking school attendance and food safety knowledge (r = 0.992), and class of restaurant and food safety knowledge (r = 0.878). The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.
145 名尼日利亚奥韦里餐厅的厨师长和餐饮经理接受了调查，以了解他们对食品安全危害和控制措施的认识。进行了面对面的访谈，并收集了他们对风险感知、食品处理操作、温度控制、食源性病原体和个人卫生的知识的数据。92%的人报告说他们清洁和消毒食品设备和接触面，而 37%的人从事交叉污染操作。49%的人报告说他们会允许病人处理食物。只有 70%的人报告说他们总是洗手，而 6%的人说他们在敲开生鸡蛋后继续做饭。所有受访者都说他们在处理生肉、鸡肉或鱼后会洗手。大约 35%的人缺乏理想冷藏温度的知识，而 6%的人无法调节冰箱温度。只有 40%、28%和 21%的人分别了解沙门氏菌、大肠杆菌和甲型肝炎，而 8%和 3%的人分别了解李斯特菌和弧菌作为病原体。他们的食物主要来自开放市场，而水则主要来自私人钻孔。皮尔逊相关系数分析显示，教育与病原体知识（r = 0.999）、烹饪学校出勤率与食品安全知识（r = 0.992）以及餐厅等级与食品安全知识（r = 0.878）之间存在几乎完美的线性关系。餐厅员工对食品安全缺乏了解，突显了奥韦里快餐店和餐馆相关风险的增加。
