The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene sta... more The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene status in the observed home kitchens. The results provide the starting point for evaluating progress or regression in this area compared to the past statewide study. Food safety knowledge was analyzed among 380 consumers with an online questionnaire. Additionally, 16 consumers were observed during their preparation of specified foods. The hygiene conditions in the kitchens were microbiologically examined using contact agar plates, while the cleaning adequacy was determined by measuring the ATP bioluminescence. A lack of knowledge on certain topics regarding food safety was established; the consumers aged from 36 to 55 in general and women demonstrated the highest level of knowledge. In some cases, the observed consumers did not take proper action when preparing the food. Increased total bacteria, coliform bacteria, and Escherichia coli counts were detected in 12.7% of the consumers’ kitchen...
Size-exclusion chromatography based separation of extracellular vesicles from cerebrospinal fluid... more Size-exclusion chromatography based separation of extracellular vesicles from cerebrospinal fluid of severe traumatic brain injury patients 6. Ivana Kotri Mihajić, Karlo Tudor, Aleksandar Bulog, Ivana Šutić: Comparation of enzyme expression of matrix metalloproteinase 2 and 9 (MMP 2 and 9) after total hip joint endoprosthesis by minimally invasive and classical approach
The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum whic... more The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum which is intended for tertiary level teachers who want to introduce basic aquaponics to their students. The student workload for the entire curriculum is 150 hours, corresponding to 5 ECTS, and is divided into 15 modules: Module 1: Aquaponic technology Module 2: Aquaculture Module 3: Fish anatomy, health and welfare Module 4: Fish feeding and growth Module 5: Nutrient water balance Module 6: Hydroponics Module 7: Plant varieties Module 8: Integrated pest management Module 9: Monitoring of parameters Module 10: Food safety Module 11: Scientific research methods Module 12: Design and build Module 13: Urban agriculture Module 14: Vertical aquaponics Module 15: Social aspects of aquaponics For more information and Moodle modules visit: https://aquateach.wordpress.com/
The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum whic... more The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum which is intended for tertiary level teachers who want to introduce basic aquaponics to their students. The student workload for the entire curriculum is 150 hours, corresponding to 5 ECTS, and is divided into 15 modules: Module 1: Aquaponic technology Module 2: Aquaculture Module 3: Fish anatomy, health and welfare Module 4: Fish feeding and growth Module 5: Nutrient water balance Module 6: Hydroponics Module 7: Plant varieties Module 8: Integrated pest management Module 9: Monitoring of parameters Module 10: Food safety Module 11: Scientific research methods Module 12: Design and build Module 13: Urban agriculture Module 14: Vertical aquaponics Module 15: Social aspects of aquaponics For more information and Moodle modules visit: https://aquateach.wordpress.com/
The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum whic... more The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum which is intended for tertiary level teachers who want to introduce basic aquaponics to their students. The student workload for the entire curriculum is 150 hours, corresponding to 5 ECTS, and is divided into 15 modules: Module 1: Aquaponic technology Module 2: Aquaculture Module 3: Fish anatomy, health and welfare Module 4: Fish feeding and growth Module 5: Nutrient water balance Module 6: Hydroponics Module 7: Plant varieties Module 8: Integrated pest management Module 9: Monitoring of parameters Module 10: Food safety Module 11: Scientific research methods Module 12: Design and build Module 13: Urban agriculture Module 14: Vertical aquaponics Module 15: Social aspects of aquaponics For more information and Moodle modules visit: https://aquateach.wordpress.com/
Aquaponic food production requires a broad spectrum of knowledge in order to understand and manag... more Aquaponic food production requires a broad spectrum of knowledge in order to understand and manage the processes involved, and for commercial aquaponics to develop its full potential, it will require an appropriately trained workforce. Devised in collaboration as an Erasmus+ Strategic Partnership for Higher Education, Aqu@teach covers the basics of aquaponics with a focus on transferable and entrepreneurial skills. The aquaponics curriculum can either be taught using blended learning—combining digital media and the internet with classroom formats that require the physical co-presence of the teacher and students—or as an e-learning course. The supplementary entrepreneurial skills module was devised on the basis of two surveys: of aquaponics companies around the world, in order to get a broad overview of the skills that are important in the early years of a business; and of European higher education institutions that teach subjects where aquaponics could be incorporated as an optional...
Uzimajuci u obzir broj alimentarnih epidemija, broj oboljelih te brojne afere povezane sa hranom ... more Uzimajuci u obzir broj alimentarnih epidemija, broj oboljelih te brojne afere povezane sa hranom na razini Europske unije, događaji te vrste jos uvijek predstavljaju važan javnozdravstveni problem. U clanku je dan skup postupaka, koje je potrebno provesti prilikom pojave hranom povezanih izvanrednih događaja, s naglaskom na postupanje pri izbijanju alimentarnih infekcija odnosno intoksikacija. Mjere su opisane kako sa aspekta subjekta u poslovanju s hranom tako i s aspekta zdravstvene djelatnosti. Autori posebno naglasavaju žurnost postupanja i ucinkovitu istragu takvih događaja, a oboje je kljucno za provedbu zastite zdravlja stanovnistva, otkrivanje pogresaka i nedostataka preventivnih mjera te identifikaciju mogucih novih cimbenika rizika.
This work is protected by a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Internation... more This work is protected by a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license. You are free to share-copy and redistribute the material in any medium or format-and adapt-remix, transform, and build upon-it, on condition that you give appropriate credit, provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. You may not use the material for commercial purposes. Aquaponics is especially useful for educators: even a small classroom system offers a wide range of possibilities for instruction at different educational levels, from primary school to university (see Chapter 15). Aquaponics can easily be integrated into all STEM (science, technology, engineering and mathematics) subjects, not only to demonstrate basic biological and ecological principles, but also chemistry, physics, and mathematics. A variety of competencies and skills can be gained by operating aquaponic systems, such as basic lab skills, team work, environmental ethics, to name but a few. The width of socioeconomic aspects outlined here illustrates that aquaponics will only flourish with a broad collaboration between several additional key players beyond natural scientists and engineers. These could include, for example, (i) designers and architects to provide aesthetically pleasing designs; (ii) social scientists to help understand perceptions and acceptance of aquaponics among a wider audience; and (iii) health and nutritional scientists to explore how aquaponic products could be incorporated into diets as healthy and sustainably produced food. Feedback loops to system developers and plant and fish physiologists also need to be developed in order to improve systems with regard to consumer demand, sustainability, and the nutritional value of the products.
Food safety during pregnancy and postpartum is important for preventing foodborne diseases, while... more Food safety during pregnancy and postpartum is important for preventing foodborne diseases, while pregnant women are considered vulnerable due to their immunomodulatory condition. The current study aimed to investigate the self-reported food safety knowledge and practices of pregnant women and postpartum mothers in Slovenia using an online questionnaire and to compare the results with nonpregnant women as a control group. The study was conducted with 426 women, of whom 145 were pregnant, 191 were not pregnant, and 90 were postpartum. The online questionnaire consisted of questions related to food safety risk perception, hand hygiene, food purchase, food storage, food preparation and handling of infant formula and breast milk. The results showed that women generally have basic knowledge of proper food handling and are aware of food safety, but some specific gaps were identified in food handling at home, especially concerning microbiological risks. However, the results showed that pre...
Cold chain maintaining is least stable at its end, where domestic storage often represents one of... more Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared "Karlsruhe Test Material", which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 • C, 30% between 4 and 6 • C and 50% over 6 • C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage.
PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical stan... more PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies...
Sanitarno inženirstvo International Journal of Sanitary Engineering Research, 2019
Teaching microbiological food safety and food safety in general at the primary school level is cr... more Teaching microbiological food safety and food safety in general at the primary school level is crucial, because behaviour is more easily influenced at that stage. The purpose of this review was to identify challenges in the education of primary school children related to microbiological food safety and to review the type of activities published and evaluated in the scientific literature targeting primary school children. The most frequently applied approach in the reviewed studies is target population-tailored workshops. The knowledge, attitude, and practice (KAP) model is most widely used for evaluation purposes, based mostly on the self-report and recall levels. Studies that compared theoretical and practical educational approaches unanimously demonstrated that theoretical awareness is not effective for changing and maintaining appropriate behaviour, whereas experiences had a significant impact. The review highlighted the differences and deficiencies in home economic teachers rega...
Within the micro and nano world, tiny membrane-enclosed bits of material are more or less free to... more Within the micro and nano world, tiny membrane-enclosed bits of material are more or less free to move and act as communication tools within cells, between cells, between different tissues and between organisms in global environment. Based on the mechanism of membrane budding and vesiculation that includes all types of cells, in this review, we attempted to present a review on SARS-CoV-2 virus actions in compartments of different scales (cells and their surroundings, tissues, organisms and society). Interactions of the virus with cells on a molecular level, with neural system, endothelium, hematopoietic system, gastrointestinal system and genitourinary system. Transmission route between organisms and between mother and fetus are considered. Also, transmission of virus through contact with materials and with environment, the suggested measures to prevent contamination with the virus and to support the organism against the disease are given.
Since formal education is guided through food-related curricula, there is a concern regarding to ... more Since formal education is guided through food-related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age) and upper-secondary level (food-related programs) of formal education (for students between 15 and 18 y of age). Analysis was done through predefined criteria, evaluating the educational objectives listed in available syllabi approved by the national government. The results revealed the elementary level as a good prestage for education at the next level concerning food safety elements. At the upper-secondary level, the acquisition of knowledge and development of skills related to food safety elements of interest are well supported. However, based on frequent errors made by professional food handlers reported in the literature, the role of food handlers and their food safety awareness should receive more attention in the syllabi. To support this and to overcome a lack of educational objectives identified, several actions are suggested. Based on methodological recommendations for the teacher in the syllabi, the importance of qualified teachers was once again confirmed. Vocational schools are and will remain an indispensable pillar in the education of future professional food handlers; however, teachers with sufficient knowledge and a positive attitude toward food safety seems to be, besides quality curricula, one of the important factors in achieving the proper attitudes of people required to implement food safety.
Mycobacteria potentially pathogenic for humans are commonly present in aquarium fish sold in Slov... more Mycobacteria potentially pathogenic for humans are commonly present in aquarium fish sold in Slovenian pet shops. Mycobacterium marinum is the most important causative agent of skin mycobacteriosis in humans. The purpose of the present study was to evaluate, by means of a questionnaire, aquarium hobbyists' and pet shop salespersons' awareness of the health risks related to aquarium fish handling. A total of 198 participants took part in the study, 76.3% of these were aquarium hobbyists, and 23.7% were pet shop salespersons with up to 15 years of fish handling experience. About one third (35.8%) of all participants recognized that fish may be a source of infection for humans and that fish may contract tuberculosis. Fewer (24.4%) were aware of the fact that fish tuberculosis is a zoonotic disease. The vast majority of respondents were unfamiliar with the clinical manifestations of either fish tuberculosis or cutaneous mycobacteriosis in humans. Despite the generally acknowledged belief that aquarium water may pose a risk to human health, the respondents' aquarium handling practices were surprising as the majority never used waterproof gloves. Several differences were revealed between the two groups of respondents. Pet shop salespersons were better educated on fish handling, and more were aware of the health risks linked to aquarium fish than aquarium hobbyists. The latter often perceived pet shop salespersons as relevant sources of information. However, overall awareness of the zoonotic potential of fish mycobacteria proved to be fairly low. Therefore, more effort should be made to increase the awareness of the role of mycobacteria in infections associated with exposure to aquarium fish.
Purpose The purpose of this paper is to investigate future food handlers’ practices during practi... more Purpose The purpose of this paper is to investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education, and to record teachers’ behaviour and to evaluate classrooms that were intended for practical lessons. Design/methodology/approach A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons, which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing (bakery, confectionery, and butchery), were observed. Findings Both proper and inappropriate food-handling practices were observed among teachers and students. Comparing the hygienic-technical conditions of the training classrooms with teachers’ and students’ behaviour revealed several interconnected situations increasing the risk of food contamination during the production process. Research limitations/implications Data were collected ...
Purpose The purpose of this paper is to gain insight into various food safety aspects of future p... more Purpose The purpose of this paper is to gain insight into various food safety aspects of future professional food handlers, representing different professions in the food supply chain (FSC), close to the end of their formal education. Design/methodology/approach A total of 15 focus group discussions including 94 participants were conducted. A semi-structured approach was applied to discussions about the comprehension of food safety, the responsibility for food safety, the barriers hindering food safety practices, and the food safety influence of other people. Findings Differences related to the field of study and level of education were identified. The results demonstrate the diversity of interpretations of food safety with control of biological hazards strongly emphasized. The responsibility for food safety is perceived differently by position in the FSC. Different barriers related to the working environment and personal factors were identified. Parental influence on the target pop...
The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene sta... more The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene status in the observed home kitchens. The results provide the starting point for evaluating progress or regression in this area compared to the past statewide study. Food safety knowledge was analyzed among 380 consumers with an online questionnaire. Additionally, 16 consumers were observed during their preparation of specified foods. The hygiene conditions in the kitchens were microbiologically examined using contact agar plates, while the cleaning adequacy was determined by measuring the ATP bioluminescence. A lack of knowledge on certain topics regarding food safety was established; the consumers aged from 36 to 55 in general and women demonstrated the highest level of knowledge. In some cases, the observed consumers did not take proper action when preparing the food. Increased total bacteria, coliform bacteria, and Escherichia coli counts were detected in 12.7% of the consumers’ kitchen...
Size-exclusion chromatography based separation of extracellular vesicles from cerebrospinal fluid... more Size-exclusion chromatography based separation of extracellular vesicles from cerebrospinal fluid of severe traumatic brain injury patients 6. Ivana Kotri Mihajić, Karlo Tudor, Aleksandar Bulog, Ivana Šutić: Comparation of enzyme expression of matrix metalloproteinase 2 and 9 (MMP 2 and 9) after total hip joint endoprosthesis by minimally invasive and classical approach
The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum whic... more The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum which is intended for tertiary level teachers who want to introduce basic aquaponics to their students. The student workload for the entire curriculum is 150 hours, corresponding to 5 ECTS, and is divided into 15 modules: Module 1: Aquaponic technology Module 2: Aquaculture Module 3: Fish anatomy, health and welfare Module 4: Fish feeding and growth Module 5: Nutrient water balance Module 6: Hydroponics Module 7: Plant varieties Module 8: Integrated pest management Module 9: Monitoring of parameters Module 10: Food safety Module 11: Scientific research methods Module 12: Design and build Module 13: Urban agriculture Module 14: Vertical aquaponics Module 15: Social aspects of aquaponics For more information and Moodle modules visit: https://aquateach.wordpress.com/
The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum whic... more The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum which is intended for tertiary level teachers who want to introduce basic aquaponics to their students. The student workload for the entire curriculum is 150 hours, corresponding to 5 ECTS, and is divided into 15 modules: Module 1: Aquaponic technology Module 2: Aquaculture Module 3: Fish anatomy, health and welfare Module 4: Fish feeding and growth Module 5: Nutrient water balance Module 6: Hydroponics Module 7: Plant varieties Module 8: Integrated pest management Module 9: Monitoring of parameters Module 10: Food safety Module 11: Scientific research methods Module 12: Design and build Module 13: Urban agriculture Module 14: Vertical aquaponics Module 15: Social aspects of aquaponics For more information and Moodle modules visit: https://aquateach.wordpress.com/
The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum whic... more The Aquaponics Textbook for Higher Education accompanies the Aqu@teach Aquaponics Curriculum which is intended for tertiary level teachers who want to introduce basic aquaponics to their students. The student workload for the entire curriculum is 150 hours, corresponding to 5 ECTS, and is divided into 15 modules: Module 1: Aquaponic technology Module 2: Aquaculture Module 3: Fish anatomy, health and welfare Module 4: Fish feeding and growth Module 5: Nutrient water balance Module 6: Hydroponics Module 7: Plant varieties Module 8: Integrated pest management Module 9: Monitoring of parameters Module 10: Food safety Module 11: Scientific research methods Module 12: Design and build Module 13: Urban agriculture Module 14: Vertical aquaponics Module 15: Social aspects of aquaponics For more information and Moodle modules visit: https://aquateach.wordpress.com/
Aquaponic food production requires a broad spectrum of knowledge in order to understand and manag... more Aquaponic food production requires a broad spectrum of knowledge in order to understand and manage the processes involved, and for commercial aquaponics to develop its full potential, it will require an appropriately trained workforce. Devised in collaboration as an Erasmus+ Strategic Partnership for Higher Education, Aqu@teach covers the basics of aquaponics with a focus on transferable and entrepreneurial skills. The aquaponics curriculum can either be taught using blended learning—combining digital media and the internet with classroom formats that require the physical co-presence of the teacher and students—or as an e-learning course. The supplementary entrepreneurial skills module was devised on the basis of two surveys: of aquaponics companies around the world, in order to get a broad overview of the skills that are important in the early years of a business; and of European higher education institutions that teach subjects where aquaponics could be incorporated as an optional...
Uzimajuci u obzir broj alimentarnih epidemija, broj oboljelih te brojne afere povezane sa hranom ... more Uzimajuci u obzir broj alimentarnih epidemija, broj oboljelih te brojne afere povezane sa hranom na razini Europske unije, događaji te vrste jos uvijek predstavljaju važan javnozdravstveni problem. U clanku je dan skup postupaka, koje je potrebno provesti prilikom pojave hranom povezanih izvanrednih događaja, s naglaskom na postupanje pri izbijanju alimentarnih infekcija odnosno intoksikacija. Mjere su opisane kako sa aspekta subjekta u poslovanju s hranom tako i s aspekta zdravstvene djelatnosti. Autori posebno naglasavaju žurnost postupanja i ucinkovitu istragu takvih događaja, a oboje je kljucno za provedbu zastite zdravlja stanovnistva, otkrivanje pogresaka i nedostataka preventivnih mjera te identifikaciju mogucih novih cimbenika rizika.
This work is protected by a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Internation... more This work is protected by a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license. You are free to share-copy and redistribute the material in any medium or format-and adapt-remix, transform, and build upon-it, on condition that you give appropriate credit, provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. You may not use the material for commercial purposes. Aquaponics is especially useful for educators: even a small classroom system offers a wide range of possibilities for instruction at different educational levels, from primary school to university (see Chapter 15). Aquaponics can easily be integrated into all STEM (science, technology, engineering and mathematics) subjects, not only to demonstrate basic biological and ecological principles, but also chemistry, physics, and mathematics. A variety of competencies and skills can be gained by operating aquaponic systems, such as basic lab skills, team work, environmental ethics, to name but a few. The width of socioeconomic aspects outlined here illustrates that aquaponics will only flourish with a broad collaboration between several additional key players beyond natural scientists and engineers. These could include, for example, (i) designers and architects to provide aesthetically pleasing designs; (ii) social scientists to help understand perceptions and acceptance of aquaponics among a wider audience; and (iii) health and nutritional scientists to explore how aquaponic products could be incorporated into diets as healthy and sustainably produced food. Feedback loops to system developers and plant and fish physiologists also need to be developed in order to improve systems with regard to consumer demand, sustainability, and the nutritional value of the products.
Food safety during pregnancy and postpartum is important for preventing foodborne diseases, while... more Food safety during pregnancy and postpartum is important for preventing foodborne diseases, while pregnant women are considered vulnerable due to their immunomodulatory condition. The current study aimed to investigate the self-reported food safety knowledge and practices of pregnant women and postpartum mothers in Slovenia using an online questionnaire and to compare the results with nonpregnant women as a control group. The study was conducted with 426 women, of whom 145 were pregnant, 191 were not pregnant, and 90 were postpartum. The online questionnaire consisted of questions related to food safety risk perception, hand hygiene, food purchase, food storage, food preparation and handling of infant formula and breast milk. The results showed that women generally have basic knowledge of proper food handling and are aware of food safety, but some specific gaps were identified in food handling at home, especially concerning microbiological risks. However, the results showed that pre...
Cold chain maintaining is least stable at its end, where domestic storage often represents one of... more Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared "Karlsruhe Test Material", which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 • C, 30% between 4 and 6 • C and 50% over 6 • C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage.
PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical stan... more PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies...
Sanitarno inženirstvo International Journal of Sanitary Engineering Research, 2019
Teaching microbiological food safety and food safety in general at the primary school level is cr... more Teaching microbiological food safety and food safety in general at the primary school level is crucial, because behaviour is more easily influenced at that stage. The purpose of this review was to identify challenges in the education of primary school children related to microbiological food safety and to review the type of activities published and evaluated in the scientific literature targeting primary school children. The most frequently applied approach in the reviewed studies is target population-tailored workshops. The knowledge, attitude, and practice (KAP) model is most widely used for evaluation purposes, based mostly on the self-report and recall levels. Studies that compared theoretical and practical educational approaches unanimously demonstrated that theoretical awareness is not effective for changing and maintaining appropriate behaviour, whereas experiences had a significant impact. The review highlighted the differences and deficiencies in home economic teachers rega...
Within the micro and nano world, tiny membrane-enclosed bits of material are more or less free to... more Within the micro and nano world, tiny membrane-enclosed bits of material are more or less free to move and act as communication tools within cells, between cells, between different tissues and between organisms in global environment. Based on the mechanism of membrane budding and vesiculation that includes all types of cells, in this review, we attempted to present a review on SARS-CoV-2 virus actions in compartments of different scales (cells and their surroundings, tissues, organisms and society). Interactions of the virus with cells on a molecular level, with neural system, endothelium, hematopoietic system, gastrointestinal system and genitourinary system. Transmission route between organisms and between mother and fetus are considered. Also, transmission of virus through contact with materials and with environment, the suggested measures to prevent contamination with the virus and to support the organism against the disease are given.
Since formal education is guided through food-related curricula, there is a concern regarding to ... more Since formal education is guided through food-related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age) and upper-secondary level (food-related programs) of formal education (for students between 15 and 18 y of age). Analysis was done through predefined criteria, evaluating the educational objectives listed in available syllabi approved by the national government. The results revealed the elementary level as a good prestage for education at the next level concerning food safety elements. At the upper-secondary level, the acquisition of knowledge and development of skills related to food safety elements of interest are well supported. However, based on frequent errors made by professional food handlers reported in the literature, the role of food handlers and their food safety awareness should receive more attention in the syllabi. To support this and to overcome a lack of educational objectives identified, several actions are suggested. Based on methodological recommendations for the teacher in the syllabi, the importance of qualified teachers was once again confirmed. Vocational schools are and will remain an indispensable pillar in the education of future professional food handlers; however, teachers with sufficient knowledge and a positive attitude toward food safety seems to be, besides quality curricula, one of the important factors in achieving the proper attitudes of people required to implement food safety.
Mycobacteria potentially pathogenic for humans are commonly present in aquarium fish sold in Slov... more Mycobacteria potentially pathogenic for humans are commonly present in aquarium fish sold in Slovenian pet shops. Mycobacterium marinum is the most important causative agent of skin mycobacteriosis in humans. The purpose of the present study was to evaluate, by means of a questionnaire, aquarium hobbyists' and pet shop salespersons' awareness of the health risks related to aquarium fish handling. A total of 198 participants took part in the study, 76.3% of these were aquarium hobbyists, and 23.7% were pet shop salespersons with up to 15 years of fish handling experience. About one third (35.8%) of all participants recognized that fish may be a source of infection for humans and that fish may contract tuberculosis. Fewer (24.4%) were aware of the fact that fish tuberculosis is a zoonotic disease. The vast majority of respondents were unfamiliar with the clinical manifestations of either fish tuberculosis or cutaneous mycobacteriosis in humans. Despite the generally acknowledged belief that aquarium water may pose a risk to human health, the respondents' aquarium handling practices were surprising as the majority never used waterproof gloves. Several differences were revealed between the two groups of respondents. Pet shop salespersons were better educated on fish handling, and more were aware of the health risks linked to aquarium fish than aquarium hobbyists. The latter often perceived pet shop salespersons as relevant sources of information. However, overall awareness of the zoonotic potential of fish mycobacteria proved to be fairly low. Therefore, more effort should be made to increase the awareness of the role of mycobacteria in infections associated with exposure to aquarium fish.
Purpose The purpose of this paper is to investigate future food handlers’ practices during practi... more Purpose The purpose of this paper is to investigate future food handlers’ practices during practical lessons close to the end of their formal vocational education, and to record teachers’ behaviour and to evaluate classrooms that were intended for practical lessons. Design/methodology/approach A total of 90 students between 17 and 19 years of age, 12 teachers, and 12 training classrooms intended for practical lessons, which were divided into six observation sessions in the field of catering and six observation sessions in the field of food processing (bakery, confectionery, and butchery), were observed. Findings Both proper and inappropriate food-handling practices were observed among teachers and students. Comparing the hygienic-technical conditions of the training classrooms with teachers’ and students’ behaviour revealed several interconnected situations increasing the risk of food contamination during the production process. Research limitations/implications Data were collected ...
Purpose The purpose of this paper is to gain insight into various food safety aspects of future p... more Purpose The purpose of this paper is to gain insight into various food safety aspects of future professional food handlers, representing different professions in the food supply chain (FSC), close to the end of their formal education. Design/methodology/approach A total of 15 focus group discussions including 94 participants were conducted. A semi-structured approach was applied to discussions about the comprehension of food safety, the responsibility for food safety, the barriers hindering food safety practices, and the food safety influence of other people. Findings Differences related to the field of study and level of education were identified. The results demonstrate the diversity of interpretations of food safety with control of biological hazards strongly emphasized. The responsibility for food safety is perceived differently by position in the FSC. Different barriers related to the working environment and personal factors were identified. Parental influence on the target pop...
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Papers by Andrej Ovca