/library/oar/handle/123456789/41463 2026-06-11T04:31:24Z 2026-06-11T04:31:24Z /library/oar/handle/123456789/54836 2020-11-19T10:24:40Z 2005-01-01T00:00:00Z

Title: Heat transfer in tunnel pasteurization of food products. Abstract: This study was carried out for a company who intended to start producing canned juices/nectars. The aim of this study was to determine whether the required level of lethality for any microorganisms present, known as Pasteurization Units, could be achieved using the company's existing equipment. The lethality aimed for was such that the product is made "commercially" sterile. Simulated heating regimes have been carried out using the same products of the company, eight different juices/nectars in all. Haffmans Redpost Pasteurization Recording Unit was used to monitor the temperature versus time profile obtained, after subjecting the can to heat treatment at stabilised temperatures of 700 e and 800 e respectively. The temperature at the slowest point of heating of these products was recorded. Analysis of the results showed that it is possible to produce the product using the company's existing equipment. Recommendations on how to monitor lethality during tunnel pasteurization and quickly estimate lethality achieved are given. Description: B.SC.(HONS)ENV.HEALTH

2005-01-01T00:00:00Z /library/oar/handle/123456789/54777 2020-11-19T09:53:01Z 2005-01-01T00:00:00Z

Title: Levels of nitrate in locally grown lettuce and spinach. Abstract: The major factors contributing to the accumulation of nitrate nitrogen (N-N03) in cultivated lettuce and spinach cultivars and the consequential negative effects likely to accrue on consumer health following their consumption were thoroughly reviewed and The major factors contributing to the accumulation of nitrate nitrogen (N-N03) in cultivated lettuce and spinach cultivars and the consequential negative effects likely to accrue on consumer health following their consumption were thoroughly reviewed and assessed. Results of studies carried out both locally and abroad are also discussed. This research study revealed that plant nitrate-nitrogen (N-N03) concentrations prevailing in locally cultivated crops were moderately high, with values ranging from 1659mg/kg ± 10 15 for lettuce cultivars to 1667mg/kg ± 1435 in fresh spinach. The major contributing factors likely to contribute excessive accumulation of nitrate at the local level were closely monitored. The N-N03 levels in the soil profile within the root zone showed ample variation with the N-N03 concentrations ranging from 88mg/l ± 48 for the first 15cm (top) layer and 95mg/l ± 51 for the bottom layer respectively. The N-N03 concentrations in water used to irrigate these crops were found ranging from 77mg/l ± 43 for lettuce irrigation and 98mg/l ± 57 for spinach irrigation respectively. The correlation obtained was Soil Average (N-N03) = 0.26 (Irrigation water N-N03) + 71 (R2 =6% P= 0.2032), indicating that the contribution of irrigation water to nitrate accumulation in both lettuce and spinach was small if not insignificant. Regression analysis confirmed that soil N-N03 was the major contributing factor with Plant N-N03) = 2.76 (Soil N-N03) + 1329 (R2 =32% P=0.1858) when compared with (Plant N-N03) = 0.35 (Water N-N03) + 1569 (R2 =10% P=0.0185); whereas using multiple regression the results were even more sustained i.e. for lettuce the relationship observed followed (Plant N-N03) - 1370 + 1.98 (Ave Soil N-N03) - 0.325 (Water NXlll N03 ) (R2 =13% P=0.1013), whilst for spinach the relation observed was (Plant NN03) 1089 + 2.1 (Average Soil N-N03) - 0.09(Water N-N03 ) (R2 =33% P=0.2132). Other factors such as planting density and maturation stage surprisingly gave the following correlations, chiefly that (Plant N-N03) = -7.87 (Maturation days) + 2078 (R2 =17% P=0.0014) and that (Plant N-N03) = 0.009 (Planting Density) + 1374 (R2 13% P=0.014). This was highly indicative that the plants were competing for water and nutrients and the competition was high. This stresses the need of taking into consideration other elements tied to the local scenario e.g. geology, hydrology, meteorology, cultivation and irrigation practices before drawing any conclusions. Fall in precipitation and availability of nutrients at the third stage of maturity and other factors that may adversely affect the efficiency of the plants' internal systems, in pmiicular the regime surrounding nitrate reductase, are likely to be the cause of the progressive accumulation of nitrate in locally cultivated lettuce and spinach. It would therefore be pertinent to state the results obtained and the conclusions that derive from the statistical evaluations apply to lettuce and spinach under local circumstances. Lastly, compliance status for each sampled plants was reviewed within the local and regional regulatory framework, mostly vis-a-vis permissible levels of nitrate-nitrogen that should be present in lettuce and spinach intended for human consumption (EC Regulation 563 of 2002). Statistical analysis indicates that the problem of N-N03 in plant material mainly presents itself to the north of the islands, especially when farmers resorted to the use of the nitrate-polluted perched aquifer and high fertilization rates. In the case of fields in the open, nitrogen management may be somewhat difficult. However cultivation in greenhouses warrants a different and more stringent approach. Technical assistance is needed for ensuring that farmers maintain compliance and quality control of their products through self-monitoring. Description: B.SC.(HONS)ENV.HEALTH

2005-01-01T00:00:00Z /library/oar/handle/123456789/54707 2020-11-19T09:48:49Z 2005-01-01T00:00:00Z

Title: Food hygiene in residential homes for the elderly. Abstract: This study was designed to evaluate the effectiveness of food hygiene courses in the overall strategy to improve food safety in Malta and to identify the barriers to the In Malta, the number of elderly people over 65 years of age is increasing and so is the This study was designed to evaluate the effectiveness of food hygiene courses in the overall strategy to improve food safety in Malta and to identify the barriers to the In Malta, the number of elderly people over 65 years of age is increasing and so is the need for residential homes for the elderly. Management running these homes must make sure that food safety is being maintained by creating and maintaining food safety standards. The dissertation focused on the level of food hygiene in residential homes for the elderly and investigated the role of managers in food hygiene management. The study also aimed to investigate the level of food hygiene practiced in residential homes for the elderly, and if any significant differences are present in food hygiene management between private, government and church homes. All the registered thirty four homes were contacted for an appointment with a manager responsible for food hygiene. About a third of the homes were chosen randomly -and inspected in order to verify if food hygiene is actually being practiced in residential homes. From an analysis of results it is clear that training of managers and food handlers in food hygiene must improve in order for the level of food hygiene to improve .. Not enough refresher training is undertaken. This training must be undergoing in order to observe significant improvement in the basic food and personal hygiene knowledge and the effective implementation of HACCP- (Hazard Analysis Critical Control Point). Establishing the level of awareness of HACCP system was also an objective of the study and HACCP was found to be implemented in only a few residential homes for the elderly. Significant differences between Government, Private and Church homes were present in the corrective action taken: when: a critical control point is not under control. Management's basic knowledge of food hygiene practices turned out to be overall satisfactory although some of the managers proved to have a poor knowledge. This is a serious concern considering that elderly are highly vulnerable people. Another objective of the study was to establish if managers running residential homes take appropriate steps to inform, train, keep up to date and supervise food handlers. Significant differences between the three types of homes were obtained regarding testing of food handlers' knowledge during supervision. The level of food hygiene in residential homes was evaluated through the result of inspections carried out by Environmental Health Officers during their routine inspections and from epidemiological data. Though overall satisfactory the level of hygiene must improve in a significant number of homes. A number of recommendations with the aim of improving food safety in homes for the elderly were made addressed to regulatory bodies such as the Government; to issue guidelines on training, HACCP and grading of risk assessments by Environmental Health Officers (EHO); to implement policies and documented systems in the homes; to offer regular training at a non-profit basis; and to provide funds to management in order to promote food safety. Suggestions on how to increase the effectiveness of the Environmental Health Officers in promoting food safety were also made such as to enforce and verify the effectiveness of training of all food handlers and management, to avail themselves of training on how to educate managers and to issue contraventions or written agreement between the responsible person managing and the EHO to the homes that fall between grade D and F. Residential home managers were also encouraged to provide incentives to food handlers, to implement HACCP system and to provide training. Description: B.SC.(HONS)ENV.HEALTH

2005-01-01T00:00:00Z /library/oar/handle/123456789/54687 2020-11-19T09:45:35Z 2005-01-01T00:00:00Z

Title: Evaluation of the effectiveness of the food hygiene courses. Abstract: This study was designed to evaluate the effectiveness of food hygiene courses in the overall strategy to improve food safety in Malta and to identify the barriers to the uptake of training and in the end to establish if refresher training is needed. In 2001 a legal notice LN178/200 1, was issued which required proprietors of food businesses to ensure that food handlers are trained in food hygiene prior to commencing work. There are two types of courses that could be carried out locally. These are course A and B which are done according to the job category. The aims of the legislation are to improve food safety and bring a behavior change in the food handlers and consequently try to decrease the incidence of food poisonings. Since 2001, 21026 food handlers have successfully completed the food hygiene course. The food hygiene courses cover a defined syllabus: prevention of food poisoning and food contamination; temperature control of food; personal hygiene - basic rules and responsibilities; cleaning and disinfection; pest control; premises and equipment; hazard analysis; and legal obligations. A questionnaire was designed and used to test the knowledge of the food handlers after the course. A group of food handlers were also chosen for an observation visit. The parameters for choosing the food handlers were according to the period when the course was successfully completed. Results of this study show that although all the food handlers' chosen for this study have successfully obtained the certification, not all of them achieved a 50% pass mark after being examined by the author and the level of retention of knowledge decreased with time. Also, several barriers for behavior change and for the uptake of the course were also determined. These include language and literacy problems. Various recommendations were made at the end of this study which could help in the improvement of these courses. Suggestions were Alistair Lowell B.Sc. (Hons) (Environmental Health) IV Evaluation on the effectiveness of the Food Hygiene Courses made regarding the course layout and course assessment. Grouping of participants is important to ensure that the maximum benefit is obtained from each group. Another problem with the current examinations is that it is possible to pass without any prior knowledge or attendance of a course, therefore it was recommended that critical questions should be introduced and if not answered correctly the participant will not get his certification. The overall result of this study showed that the food hygiene courses are not effective as they ought to be and therefore refresher training is needed more frequently. More commitment is needed from all involved, the government, the course providers and food handlers, to improve the overall strategy of the food hygiene course. This could be achieved with co-operation and dedication and last but not least, by providing adequate facilities at the place of work for the people working in the food industry which all could lead to one single goal, to provide safe food to the consumers. Description: B.SC.(HONS)ENV.HEALTH

2005-01-01T00:00:00Z