Hygienic Practices among Food Handlers in Mauritius

INTRODUCTION AND LITTERATURE REVIEW

Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer (WHO, 2010). According to the WHO about 2.2 million people are killed every year by food borne and water born diarrhoeal diseases among which 1.9 million of them are children. Food borne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food (WHO,2007).It has been reported that each year about 30% of the population of industrialized countries is affected by food borne diseases. The presence of wide range of food borne diseases and the high prevalence of diarrhoeal diseases in many developing countries suggests major underlying food safety problems.

During the past year we have witness different outbreaks related to food poisoning throughout the world. Studies carried out have shown that in 1988, an outbreak of hepatitis A, resulting from the consumption of contaminated clams, affected some 300,000 individuals in China (WHO, 2007). In 1994, outbreak of salmonellosis due to contaminated ice cream occurred in the USA, affecting an estimated 224,000 persons (WHO, 2007). In 1997, an outbreak of cholera related to water contamination occurred in Kenya and Mozambique, resulting in 130 and 14 deaths respectively (Afr Health, 1997). According to available statistics it is estimated that during the year 2009 there were 718 cases of food poisoning in Mauritius. (Ministry of health, 2010)

Various studies have been carried out and the presence of Salmonella, E. coli, L. monocytogenes, Staphylococcus spp., and histamine levels were noted. The comparison of the microbial quality of ground beef and ground beef patties from internet and local retail markets, it showed that the samples contained Salmonella, Listeria spp. and L. monocytogenes. (Pao S, Ettinger MR. 2009).Prevalence of E. coli and Salmonella spp, in street-vended food of open markets (tinguis) and general hygienic and trading practices in Mexico City, it showed that street-vended food pose a health risk as 43% of sample contained E.coli, 5% Salmonella and 80% of the stalls were Salmonella positive. (Epidemiol Infect. 2004). Another bacterium namely Staphylococcus was isolated from a sample in a relatively large proportion according to the study on bacteriological analysis of fresh produce in Norway, the result shows that the presence of pathogenic bacteria represents a risk to food born disease. (Int J Fod Microdiol. 2002). In another study carried out as the prevalence of food borne microorganisms in retail foods in Thailand, of the 200 samples tested 61% were Salmonella positive, 15.5 % Camphylobacter spp. Positive, 15 % C. jejuni positive, 21 % Arcobacter positive. (Foodborne Pathog Dis. 2007). In Alberta, Canada, a total of 36 markets were sample and the vegetables were analyzed for Salmonella, E. coli and Campylobacter. 8.2% of sample contained E. coli. (J Food Prot. 2009). A study was conducted to outline the prevalence of Salmonella species in various raw meat samples of a local market in Kathmandu and it revealed an unsatisfactory condition in the local meat market with 14.5% chicken sample, 13.5% buffalo sample and 3.3% goat sample to be contaminated with Salmonella and also that more than 805 were contaminated with coliform. (Ann N Y Acad Sci 2006)

Mauritius is a small tropical island situated in the southwest Indian Ocean. It has a population of 1,277,853 as at end 2009 (Ministry of Health 2009). The Ministry of Local Government and Rodrigues is the parent ministry of the five Municipalities, four District Councils and 124 Village Councils. Apart from their own revenue the local authorities benefits from grants from the parent ministry so as to provide adequate amenities and services to the residents. One of these includes the provision of market in villages and towns. Mahebourg village falls under the jurisdiction o f the Grand-port/Savanne District Council with a population of 15,753 inhabitants (Ministry of Health 2009).

AIM

To assess the level of hygienic practices among food handlers dealing with fleshy foods and vegetables in the Mahebourg market.

OBJECTIVES

To assess the hygienic level of Mahebourg market.

To study the knowledge, aptitude and practice of hygiene among food handlers.

To study the opinion of consumers related to hygienic practices of food handlers.

Structure,layout and administration of Mahebourg market

Structure and layout plan of Mahebourg market

To get market plan layout from the GPSDC

Administration of the Mahebourg market (organigram):-

Principal health inspector, 01

Senior health inspector, 01

Health inspector and Assistant health inspectors, 02

Figure1 shows the hierarchy of the management of Mahebourg Market.

Hygiene control and inspection

Hygiene is a very important aspect in the management of any market. Provision are made in the market rules and regulations to allow the managing authority to remove any product that may be potentially harmful to the consumers and to declare null and void any contract in cases of recurrent violation of hygiene standards. Health Inspectors posters at Mahebourg Market are responsible to carry out daily inspections about hygiene as mentioned in some sections of the Market Regulations.

1.3. Hygienic facilities

1.3.1. Cleaning

The cleaning activity is being carried out by a cleaning company namely “Hyper Cleaning Ltd” and a checklist is being filled daily by Health Inspectors posted at Mahebourg Market.

1.3.2. Supply of water

There is an adequate supply of potable water in the market to be used by everyone, the Grand-port/Savanne District Council has installed an electric water pump so as to make provision for a continuous water supply and a plastic tank so as to prevent water contamination and act as a reservoir in case of water shortage. As per the food act of 1998, there are four concrete wash basin into the market and separate stainless wash basins for each occupier of each fleshy food section.

1.3.3. Ventilations

The ventilation system is vital in the regulation of humidity, where required, to ensure the safety and fitness of food. Ventilations systems should be designed and constructed ‘so that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained and cleaned’ (Abdussalam & Kaferstein, 1994).

1.3.4. Waste collection and disposal

Waste collection and disposal is contract out to a private firm, collection and disposal is being made on every working days.

1.3.5. Control of flies, pests and rodent

As per the Food Act 19998 all the doors in fleshy food sections should be fitted with self closing devise so as to prevent dogs and other stay animals entering these sections, other openings must be fitted with fly proof so as to prevent entering of flies, insects.

1.3.6. Sanitation

According to Marriott (1997) sanitation ‘means creating and maintaining hygienic and healthful conditions’. It contribute in reducing contamination of food by microorganisms that cause food borne illness and food spoilage, it is therefore more than just cleanliness. Sanitary principles are devised by the manager or the government; for example, it applies to cleaning methods and waste disposal (Marriot, 1997).

1.4. Market Regulations – Local Government Act

The Local Government Act represents a guideline to the local authority for the management of respective markets through the market regulations.

1.5. Hygiene and food handlers

1.5.1. Hygiene

Hygiene is defined as healthy habits including bathing, keeping the mouth clean, frequent washing hands, keep fingernails clean and well trimmed, do not smoke, sneeze, cough, spit where food is being handle, do not attend duty when ill. It is thus one of the most effective ways we have to protect ourselves and others from illness (Victorian Government Department of Human Services, Melbourne, Victoria, Australia).

Food Hygiene is defined as ‘all the conditions and measures that are necessary during production, processing, storage, distribution and preparation of food to ensure that it is safe, sound and fit for human consumption (WHO).

1.5.2. Foodhandlers

The Food Safety Standards define a food handler as ‘anyone who works in a food production and who either handles food or surfaces that are likely to make contact with the food such as cutlery, plates and bowls.’ This may include preparing, cooking and serving, packing or displaying food.

1.5.3. Personal Hygiene for Food Handlers

Some microorganisms like E. coli and staphylococcus spp. Forms part of our natural flora and are present on our skin, hair, noses and in our mouths and bowels. Such microorganism can be harmless to the carrier by harmful to other host and are easily spread to food by direct contact with the food, therefore good personal hygiene is of high importance.

1.5.4. Training and Education

Frequent training courses on food hygiene are part of an on-going program structured by the Ministry of Health. It aimed at providing adequate advice and technical support to food handlers on proper food and personal hygiene practices.

1.5.5. Medical Check-up

Any food handler who suffered from or suffering from any of the following symptoms: sickness/diarrhea/changes to bowel habits; flu like symptoms; has knowingly been in contact with anyone suffering from typhoid; paratyphoid or cholera, must undergo medical check-up before starting to work.

1.6. Food safety

Food safety is the shielding food from the threat of contamination which may be caused by harmful bacteria, poisons and alien objects and also minimizing the risk of multiplication of harmful bacteria to such an extent that it may result in food poisoning or early spoilage.

1.6.1. Sources of Food Contamination

Food can get contaminated at various stages in its production. These contaminants can be physical, chemical or biological (Fraiser & Westhoff, 1978).

1.6.1.1. Physical hazards

Physical hazards are foreign particles, like glass or metal.

1.6.1.2. Chemical Hazards

Chemical hazards include substances such as cleaning solutions and sanitizers.

1.6.1.3. Microbial Hazards

Biological hazards includ