AWARENESS OF FOODBORNE PATHOGENS AND FOOD POISONING AMONG CONSUMERS IN AL QURAYYAT -KINGDOM OF SAUDI ARABIA

Authors

  • Mona F. Warrad College of Applied Medical Sciences, Jouf University, KSA
  • Fatma A. M. Mohamed College of Applied Medical Sciences, Jouf University, KSA
  • Eman F. El Azab College of Applied Medical Sciences, Jouf University, KSA
  • Hassnaa E. S. Mosa Medical Surgical Nursing Department, Faculty of Nursing Menoufia University, Egypt
  • Ashwag M. Alruwaili College of Applied Medical Sciences, Jouf University, KSA
Abstract views: 408
PDF downloads: 258

Keywords:

Food poisoning, Awareness, Staphylocossus aureus, Clostridium.

Abstract

Purpose: Microbial pathogens are the reason for millions of cases of foodborne disease in the world and the effect of deaths. This study was conducted in Al Qurayyat city, to measure the awareness of consumers of food poisoning and its signs, risky foods, practice and proper selection of ready food and main microbial pathogens as food safety complications.

Methods: a pretested self-managed questionnaire was applied namelessly between illustrative samples.

Results & discussion: 44% of the samples examined reflect that they have been affected by food poisoning. The awareness differs between pathogens, 29% of the samples have information about Clostridium as a foodborne pathogen however 13% only have cited Staphylocossus aureus as a foodborne pathogen. 57% of the sample checked the status of their meals from restaurants, while 43% don’t.  About canned food 46% of our sample checked expiry date and 54% don’t checked it.

Unique contribution to theory, practice and policy: The study recommends that an effective education programs should be encouraged for food handling practices and other safety performances can rise the precipitations awareness of microbial pathogens.

Downloads

Download data is not yet available.

Author Biographies

Mona F. Warrad, College of Applied Medical Sciences, Jouf University, KSA

Assistant Professor: Department of Clinical Laboratories Sciences

Fatma A. M. Mohamed, College of Applied Medical Sciences, Jouf University, KSA

Assistant Professor: Department of Clinical Laboratories Sciences

Eman F. El Azab, College of Applied Medical Sciences, Jouf University, KSA

Assistant Professor: Department of Clinical Laboratories Sciences

Hassnaa E. S. Mosa, Medical Surgical Nursing Department, Faculty of Nursing Menoufia University, Egypt

Lecturer

 

Ashwag M. Alruwaili, College of Applied Medical Sciences, Jouf University, KSA

Under Graduate student, Department of Clinical Laboratory Science

References

Al-Goblan, A.S., Jahan, S. (2010). Surveillance for foodborne illness outbreaks in Qassim, Saudi Arabia, 2006. Foodborne Pathogens and Disease, 7(12), 1559-1562. doi:10.1089/fpd.2010.0638.
Chellaiyan, V., Fasna, J., and Mallika, S. (2018). Food safety awareness and food handling practices among rural population of Tamil Nadu. Int J. Community Med Public Health. 5 (4), 1441-1447.
Chung-Tung, J., Kimberly, L., and Steven T. (2005). Awareness of foodborne pathogens among US consumers. Food Quality and Preference, 16, 401–412.
Food: a fundamental human right. Available from: http://www.fao.org/focus/e/rightfood/right2.htm . Accessed on 6 June 2017.
Fetsch, A., and Johler, S. (2018). Staphylococcus aureus as a Foodborne Pathogen. Current Clinical Microbiology Reports. https://doi.org/10.1007/s40588-018-0094-x.
Hoffman, R. E., Greenblatt, J., Matyas, B. T., Sharp, D. J., Esteban, E., Hodge, K., and Liang, A. (2005). Capacity of State and Territorial Health Agencies to Prevent Foodborne Illness. Emerging Infectious Diseases, 11(1), 11-16.
Grace, D. (2017). Food safety in developing countries: an overview. Evidence on Demand. Available from: https://www.gov.uk/dfid-research-outputs/
Hayajneh, F., (2015). Awareness of food borne pathogens and food poisoning among consumers in Taif - Kingdom of Saudi Arabia. Sky Journal of Food Science, 4(1), 10-14.
Kuchenmüller, T., Hird, S., Stein, C., Kramarz, P., Nanda, A., and Havelaar, A. H. (2009). Estimating global burden of foodborne diseases – a collaborative effort. Eurosurveillance, 14 (18), 191-95.
Reynolds, E., Schuler, G., Hurst, W., and P.T. Tybor, P.T. (2003). Preventing Food Poisoning and Food Infection. http://www.ces.uga.edu/pubcd/b901-w.html.
WHO. (2017). Food hygiene. WHO. Available at: http://www.who.int/foodsafety/areas_work/foodhygiene/en/.
WHO. (2017). World Health Day 2015: Food safety. Available at: http://www.who.int/campaigns/worldhealth-day/2015/en/.
Yagob, Y., and Al-Mazrou. (2004). Food poisoning in Saudi Arabia, Potential for prevention? Saudi Med J., 25 (1), 11-14.

Downloads

Published

2019-02-21

How to Cite

Warrad, M. F., Mohamed, F. A. M., El Azab, E. F., Mosa, H. E. S., & Alruwaili, A. M. (2019). AWARENESS OF FOODBORNE PATHOGENS AND FOOD POISONING AMONG CONSUMERS IN AL QURAYYAT -KINGDOM OF SAUDI ARABIA. Journal of Health, Medicine and Nursing, 4(2), 23 – 29. Retrieved from https://www.iprjb.org/journals/index.php/JHMN/article/view/833

Issue

Vol. 4 No. 2 (2019)

Section

Articles

License

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.